[Savvy Shortcuts] Crumbed Chick'n & Golden Curry Sauce
with Instant Rice & Rainbow Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Deluxe Salad Mix
1 packet
Coconut Milk
1 packet
Microwavable Basmati Rice
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 sachet
Crispy Shallots
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Pea Pods
Cooking Steps
• 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.
• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 2-3 minutes.
• 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.
• 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!
