Japanese Chicken Katsu with Slaw

15 minutes + 20 minutes Serves 4
Chicken Katsu Cabbage Rice Easy Dairy Free Winter 2017
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Ingredients

  • 8 crumbed chicken tenders
  • 2 cups rice
  • 1 Tbsp toasted sesame seeds
  • Katsu sauce
  • ¹/₄ cup soy sauce
  • ¹/₄ cup tomato sauce
  • 2 Tbsp runny honey
  • 2 Tbsp white wine vinegar
  • 1 clove garlic, crushed
  • Slaw
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 carrot, grated
  • ¹/₂ cup chopped parsley
  • ¹/₄ cup chopped toasted peanuts
  • ¹/₄ cup mayonnaise
  • Dressing
  • 1 Tbsp oil
  • 1 Tbsp sugar
  • 1 Tbsp rice vinegar
  • 2 tsp fish sauce
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Method

  • 1. Preheat an oven to 180°C (160°C fan-forced).

  • 2. Place the tenders onto an oven tray and bake for 20 minutes or until chicken is cooked through.

  • 3. Meanwhile, cook the rice as per packet instructions.

  • 4. To make the sauce, place the soy, tomato sauce, honey, vinegar, garlic and 2 tbsp of water in a small saucepan over a medium heat. Bring to a simmer for 2 minutes to thicken slightly.

  • 5. Combine the dressing ingredients in a small jar and shake well.

  • 6. To make the slaw, place the cabbage, carrot and parsley into a large bowl. Toss through the dressing and sprinkle over the peanuts.

  • 7. To serve, take four bowls and place rice in each. Place 2 chicken tenders on top and drizzle with katsu sauce. Sprinkle with sesame seeds and serve with slaw on the side, with a drizzle of mayonnaise over the top

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