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Takes: 35 minutes
Serves: 4

No nutritional information available.

Ingredients

- 75g plain flour
- Salt and freshly ground black pepper
- 100g panko breadcrumbs or 70g stale bread, blitzed
- 500g chicken mini breast fillets
- Sunflower oil spray
- 2 carrots, roughly chopped
- 1 tbsp olive oil
- 1 onion, sliced
- 340g jat katsu cooking sauce
- 2 x 250g packet microwave brown rice

Method

1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a large baking tray with baking paper.

2. Put the flour in a shallow bowl, then season with salt and pepper. Crack the eggs into another shallow bowl and beat until combined. Place the breadcrumbs in a third shallow bowl.

3. One at a time, dust a chicken fillet in the flour, then dip in the egg, then coat in breadcrumbs, turning until coated all over. Place the chicken on a baking tray. Spray with the oil spray. Bake for 10 minutes, turning halfway, until golden and cooked through.

4. Meanwhile, put the carrots in a microwaveable bowl with 3 tbsp water. Cook, covered, on high for 3 minutes. Drain. Set aside.

5. Heat the olive oil in a medium saucepan over a medium heat, add the onion, cook for 3 - 5 minutes until softened, add the carrot and katsu curry sauce, cook for a further 2 - 4 minutes, stirring occasionally, until piping hot.

6. Cook the rice according to the pack instructions, divide between 4 serving plates or bowls, top with the chicken, then spoon over the katsu curry sauce. Serve sprinkled with sliced spring onion and toasted sesame seeds, if liked.