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Japanese Recipes

Crumbed Chick'n & Golden Curry Sauce

Crumbed Chick'n & Golden Curry Sauce

with Instant Rice & Rainbow Salad

Get up to $200 off!

Tags:

Plant Based

Allergens:

Gluten

•Soja

•Hvede

•Sesamzaad

•Celery

•Senf

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soja, Hvede;)

1 packet

Deluxe Salad Mix

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

1 packet

Japanese Dressing

(Contains: Sesamzaad, Soja;)

1 sachet

Crispy Shallots

1 packet

Japanese Curry Paste

(Contains: Celery, Senf;)

1 packet

Pea Pods

Nutritional Values

Calories791 kcal

Energy (kJ)3310 kJ

Fat38.7 g

of which saturates18.7 g

Carbohydrate85.8 g

of which sugars11.6 g

Dietary Fibre11.3 g

Protein27.7 g

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

2

• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 2-3 minutes.

3

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes. • Trim and halve pea pods lengthways. • In a large bowl, combine deluxe salad mix, pea pods and Japanese style dressing. Season to taste.

4

• Divide instant rice and rainbow salad between bowls. Top with crumbed chick'n. • Spoon over golden curry sauce. Sprinkle with crispy shallots to serve. Enjoy!

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