Culinary Collection

Honey-Ginger Chicken Katsu

with jasmine rice and broccolini

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Chicken katsu comes to us from Japan, land of the Rising Sun and the most delicious cuisines (in your humble description writer's humble opinion, of course). But the amazing Japanese dishes go beyond just sushi and ramen: tonkatsu sauce, a complex and thick melding of flavors. Worcestershire, ketchup, sugar, and soy blend into a perfect ratio of sweet, tangy, smoky, and salt. How does that taste on a piece of perfectly fried chicken? Click order and find out.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • ½ tsp. Garlic Salt
  • Info
    ½ cup Panko Breadcrumbs
  • 1 fl. oz. Honey
  • 8 oz. Broccolini
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 1 tsp. Minced Ginger
  • 2 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Green Onions

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.

  • Nutrition (per serving)

  • Calories
    851
  • Carbohydrates
    99g
  • Fat
    27g
  • Protein
    49g
  • Sodium
    1536mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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
  1. 1

    Cook the Rice

    Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Bring a small pot with rice, garlic, soy sauce, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner. Stir in white portions of green onions. Cover and set aside. While rice cooks, roast broccolini.

  2. 2

    Roast the Broccolini

    Trim bottom end from broccolini and cut into 2" lengths. Place broccolini on prepared baking sheet and toss with garlic salt, a pinch of pepper, and 1 tsp. olive oil. Spread into a single layer and roast until fork-tender, 18-20 minutes. While broccolini roasts, prepare chicken.

  3. 3

    Prepare the Chicken

    Pat chicken breasts dry. Cover chicken with plastic wrap and use a heavy object to pound to an even ¼" thickness. Season both sides with a pinch of salt and pepper. Place panko on a plate or in a bowl. Add chicken to panko and dredge both sides, pressing gently to adhere.

  4. 4

    Cook the Chicken

    Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Carefully, add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer chicken to towel-lined plate.

  5. 5

    Make Sauce and Finish Dish

    Combine honey and ginger in a mixing bowl until ginger is dissolved. Plate dish as pictured on front of card, topping chicken with honey-ginger sauce and garnishing chicken with green portions of green onions. Bon appétit!

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