The only thing better than a golden crust on tender chicken breast? Adding crunchy, flavoursome sesame seeds to the coating, giving you a schnitzel that goes wonderfully with fragrant garlic and ginger rice and an easy veggie stir-fry. Enjoy the taste sensation!
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.
Japanese dressing(ContainsSesame, Soy)
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
black sesame seeds(ContainsSesame)
salt (for the rice)
salt (for the crumb)
soy sauce(ContainsSoy, Gluten)
rice wine vinegar (or white wine vinegar)
Finely grate the ginger and garlic. In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the ginger and garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt (for the rice), stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Trim the green beans and cut in half. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.
In a shallow bowl, combine the plain flour and salt (for the crumb). In a second shallow bowl, whisk the egg and Japanese dressing with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg, and finally in the sesame breadcrumb mixture. Transfer to a plate.
In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
Wash and dry the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and and cook until softened, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the soy sauce, stir, and remove the pan from the heat. In a small bowl, combine the mayonnaise and rice wine vinegar.
Divide the garlic and ginger rice between bowls and top with the veggies and sesame-crusted chicken. Drizzle with the mayo dressing to serve.