Express
Sweet Soy Chicken Katsu
with sweet potatoes and rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 27 oz. Sweet Potato
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Cooked White Rice
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1 cups Panko Breadcrumbs
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2 fl. oz. Sweet & Thick Soy Sauce (GF)
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2 oz. Katsu BBQ Sauce
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0.84 oz. Mayonnaise
- 2 Green Onions
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Garlic Salt
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) Wq46W434
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Calories690
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Carbohydrates85g
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Net Carbs77g
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Fat21g
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Protein37g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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 Start Sweet Potatoes and Prepare Green Onions
Peel and cut sweet potato into 1" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add sweet potatoes, white portions of green onions, Asian garlic, ginger & chile seasoning (to taste), garlic salt, and 1/4 cup water to hot pan. Cover and stir occasionally until sweet potatoes are tender and lightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner.While sweet potatoes cook, continue recipe. -
2 Prepare the Chicken
Place panko on a plate and spread into an even layer.
Pat chicken dry and season both sides with a pinch of salt and pepper.Evenly top chicken with mayonnaise. Place chicken, mayonnaise-side down, onto panko, pressing gently to adhere to one side. -
3 Cook the Chicken
Place another large non-stick pan over medium-high heat and add 3 Tbsp. olive oil.
Add chicken to hot pan, panko-side down first. Cook until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
4 Heat Rice, Make Sauce, and Finish Dish
Carefully massage rice in bag to break up any clumps.
Remove rice from packaging and place in a microwave-safe bowl.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.While rice rests, in a mixing bowl, combine BBQ sauce and soy sauce. Set aside.Plate dish as pictured on front of card, topping rice with sweet potatoes and chicken. Garnish with sauce and green portions of green onions. Bon appétit!
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