Chicken Katsu Bowl

clock 10 minutes + 20 minutes bowl Serves 2

Ingredients

  • 4 Countdown Chicken Tenders
  • 2 Countdown Brown Rice Cups
  • 2 cups Countdown pre-made coleslaw
  • 2 Tbsp sesame seeds, toasted
  • Salt, to taste
  • Pepper, to taste
  • 2 Tbsp mayonnaise
  • Katsu Sauce
  • 2 Tbsp tomato sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp white vinegar
  • 2 Tbsp sugar
  • ½ tsp Dijon mustard
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Method

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

  • 2. Place 4 chicken tenders onto a baking tray. Cook for 20 minutes until golden brown.

  • 3. In a large bowl, combine the coleslaw and sesame seeds. Season with salt and pepper.

  • 4. Heat the rice as per the instructions on the packet.

  • 5. To make the katsu sauce, combine all ingredients in a bowl.

  • 6. To assemble, place the hot rice, coleslaw and then sliced chicken tenders into bowls. Drizzle with katsu sauce and mayonnaise.

  • PER SERVE

  • • Energy 2434Kj • Protein 24g • Total Fat 18g • Saturated Fat 2g • Carbohydrates 79g • Sugars 2g • Sodium 2213mg

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