Katsu Chicken Bowl
Korean BBQ Spiced Chicken and Rice – A Delicious Bowl of Goodness.
THE RECIPE
Serves: 4
- Total preparation time: 10 minutes
- Total cooking time: 20 minutes
Ingredients
- 400g cooked rice
- 400g chicken breast
- 1 Korean BBQ spice blend
- 1 tsp extra virgin olive oil
- 2 eggs
- 60g baby spinach
- 1 can bean sprouts
- 1 carrot, grated
- 120g cucumber, cut into half moons
- 2 spring onions, sliced
- Sesame seeds, to serve
- 120g Japanese dressing roasted sesame
Method
- Add 1 cup of rice and 2 cups of water to a small saucepan. Bring to a boil over high heat (with the lid on), then reduce heat to low and simmer until all the water has evaporated and the rice is cooked (adding more water if necessary).
- Heat oil in a large frying pan over medium-high heat. In a medium bowl, combine the chicken and spice blend. Once the oil is hot, add the chicken and cook for 5-7 minutes or until cooked through.
- Meanwhile, bring a small pot of water to a boil. Once boiling, add the eggs gently and simmer for 8-10 minutes. Drain and peel the shells.
- In serving bowls, add spinach, rice, bean sprouts, carrot, cucumber, and spring onion. Slice the chicken and add it on top with the boiled egg, sesame seeds, and a drizzle of sesame miso dressing. Enjoy!
Nutrition Information
- Calories: 525kcal
- Protein: 41g
- Carbohydrates: 43g
- Fat: 20g
- Fibre: 5g
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