Meal Kit
Japanese-Style Chicken Cutlet Katsu
with rice and butternut squash
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Soy
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Cubed Butternut Squash
- ¾ cup Jasmine Rice
- 1 Head of Baby Bok Choy
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¼ cup Panko Breadcrumbs
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4 tsp. Miso Sauce Concentrate
- 2 Green Onions
- 2 tsp. Cornstarch
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) jOQYw6OA
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Calories680
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Carbohydrates89g
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Net Carbs83g
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Fat20g
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Protein37g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.
Halve any large butternut squash pieces to roughly match smaller pieces.Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine cornstarch and 1 Tbsp. water until dissolved. Set aside. -
3 Prepare the Chicken
Pat chicken dry and season both sides with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for curry) and 1/4 tsp. salt.
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Spread panko evenly on a plate. Place chicken on plate with panko, flipping and pressing gently to adhere to both sides. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.
Line a plate with a paper towel. Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Remove from burner. Transfer chicken to towel-lined plate. -
5 Make Curry and Finish Dish
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butternut squash, white portions of green onions, bok choy stems, and 1/4 cup water to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.
If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Add 1/2 cup water, bok choy leaves, miso, remaining Asian garlic, ginger & chile seasoning (to taste), 1/4 tsp. salt, and cornstarch-water mixture. Stir occasionally until combined and bok choy leaves have wilted, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice and chicken with curry (to taste) and green portions of green onions. Bon appétit!
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