Crispy Chicken Katsu

Wash and dry all produce.* On a foil-lined baking sheet, toss the carrots with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, tossing halfway through cooking, until golden-brown, 25-28 min.

Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onions. Cook until softened, 3-4 min. Add the broth concentrate and 2 2/3 cups water. Bring to a boil over high heat. Add the rice to the boiling water. Reduce heat to medium-low. Cover and cook until the rice is tender and water has been absorbed, 12-14 min.

Meanwhile, zest, then juice the lemon. Pour the panko into a shallow dish. Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book and season with salt and pepper.

In a small bowl, combine 3 tbsp mayo and half the lemon zest. Coat each chicken in the mayo mixture, then dip both sides into the panko to coat. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook each piece to a min. internal temp. of 165°F, as size may vary.**)

Thinly slice the green onions. In another small bowl, whisk together the remaining mayo and 1 tbsp lemon juice. When the carrots are done, toss them in a large bowl, with the soy sauce, honey and sesame oil. Fluff the rice with a fork and stir in the green onions and remaining lemon zest.