Express
Premium
Chicken Katsu with Edamame Fried Rice
air fryer optional
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Rachel Post
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In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 4 oz. Slaw Mix
- 3 oz. Frozen Edamame
- 3 oz. Katsu BBQ Sauce
- 2 Green Onions
- ⅓ oz. Panko Breadcrumbs
- 1 tsp. Minced Ginger
- ½ tsp. Umami Seasoning
- ½ tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates61g
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Net Carbs53g
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Fat19g
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Protein46g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Air Fryer
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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1 Cook the Chicken
Pat chicken dry.
Spread panko on a plate in an even layer. Place chicken onto panko, coating one side completely, pressing gently to adhere.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, panko-side down, to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. To use an air fryer, place chicken, panko-side up, in basket and gently spray with cooking spray. Air fry at 375 degrees until panko is crisp and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Trim and thinly slice green onions, keeping white and green portions separate. -
3 Cook the Fried Rice
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add white portions of green onions, edamame, a pinch of salt, ginger, and slaw mix to hot pan. Stir occasionally until slaw begins to brown, 2-3 minutes.Stir in umami seasoning until combined.Add rice. Stir often until rice is warmed through and vegetables are tender, 2-3 minutes.Remove from burner. -
4 Heat Sauce and Finish Dish
Place BBQ sauce in a microwave-safe bowl.
Microwave uncovered until warmed through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, slicing chicken, if desired, and topping fried rice with chicken, BBQ sauce, green portions of green onions, and sesame seeds. Bon appétit!
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