
pulled chicken katsu sticky rice bowl
This bright and vibrant sticky rice bowl is the ultimate speedy summer evening meal; with our succulent pulled chicken already slow-cooked to perfection, you’ll be enjoying a delicious dinner in under 40 minutes.
see more recipesingredients:
- YO! Pulled Chicken Katsu
- Microwaveable Sticky Rice
- Pickled Ginger
- Spring Onion
- Carrot
- Lime
- Sesame Seeds – to garnish
method:
- Empty the contents of the pulled chicken katsu pouch into an ovenproof dish and cover with foil. Place in the center of a pre-heated oven (200°C/Fan 180°C/Gas 6) for 20 minutes.
- Whilst that’s cooking prep your garnish by slicing spring onions and grating carrot.
- Remove foil and drain excess juices, then pour the aromatic katsu curry sauce sachet over the chicken, and gently pull meat apart with forks.
- Sprinkle over crunchy katsu breadcrumbs and return to the oven to cook for a further 10 minutes.
- Microwave sticky rice for the allocated time and empty into a bowl once piping hot and cooked throughout.
- Load the pulled chicken on top of the rice, then finish with the sliced carrot, spring onion, a spoonful of ginger, a squeeze of lime and a sprinkle of sesame seeds.
We love this recipe because it’s super versatile; change up the garnish or carbs however you fancy to make it your perfect dish.
Total cook time: 35mins
Serves: 2