speedy katsu chicken with a crunchy salad

Japanese-style crispy chicken in a rich, fruity mild curry sauce

serves 6, ready in 25 mins

for the katsu chicken
305g Asda British Chicken Breaded Mini Breast Fillets
300g Asda Thai Jasmine Rice (uncooked weight)
2tbsp Asda Rice Vinegar 1tsp rapeseed oil
2cm piece ginger, chopped
360g pack Grower's Selection Beansprouts
350g Asda Taste of Japan Katsu Spice & Simmer Sauce

for the salad
1 cucumber
2 carrots
1 iceberg lettuce, shredded 2tbsp sweet chilli sauce Juice 1 lime
2tbsp chopped coriander

1 Preheat the oven to 220C/200C Fan/Gas 7.

2 Place the chicken on a baking tray lined with baking paper and cook for 15-20 mins until hot and crispy. Slice.

3 Cook the rice according to the pack instructions. When it is done, drain and stir through the rice vinegar.

4 Meanwhile, heat the oil in a pan, on medium. Add the ginger and fry for
1 min. Add the beansprouts and the dry spice cap from the Spice & Simmer kit. Fry for 2 mins, add the katsu sauce and simmer for 3-4 mins to heat through.

5 For the salad, pull a veg peeler down the length of the cucumber and carrot to create ribbons. Mix with the lettuce, chilli sauce, lime juice and coriander.

6 Divide the rice between 6 plates and top with chicken slices. Spoon over the katsu sauce and beansprouts. Serve with the salad.

432 kcals, 11.7g fat, 1.7g saturates, 9.5g sugars, salt 0.82g