Quick Prep Crumbed Chick'n & Golden Curry Sauce
with Instant Rice & Rainbow Salad
- Gluten
- Soy
- Wheat
- Sesame
In this rapid rice dish, you'll have the perfect foundations to lay golden crumbed chick'n on. Pair it with an easy rainbow salad and tasty katsu curry sauce to tie it all together.
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: Sesame, Soy;)
1 sachet
Crispy Shallots
1 packet
Japanese Curry Paste
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
Utensils
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 and heated through, 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!
