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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.

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ingredients:

  • YO! Pulled Chicken Katsu
  • Microwaveable Sticky Rice
  • Pickled Ginger
  • Spring Onion
  • Carrot
  • Lime
  • Sesame Seeds – to garnish

 

method:

  1. 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.
  2. Whilst that’s cooking prep your garnish by slicing spring onions and grating carrot.
  3. Remove foil and drain excess juices, then pour the aromatic katsu curry sauce sachet over the chicken, and gently pull meat apart with forks.
  4. Sprinkle over crunchy katsu breadcrumbs and return to the oven to cook for a further 10 minutes.
  5. Microwave sticky rice for the allocated time and empty into a bowl once piping hot and cooked throughout.
  6. 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