Nutritionist's Pick: Japanese Chicken Curry
with Green Onion Rice- Soy
- Mustard
- Barley
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
Ingredients: Chicken breasts • Carrot • Jasmine rice • Gai lan • Japanese style curry sauce (soy, mustard, barley) (water, vegetable oil, sugars (sugar, maltodextrin), modified corn starch, salt, cider vinegar, curry powder, vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), garlic powder, onion powder, mustard, dried potato, spices, natural flavour, yeast extract, xanthan gum, lactic acid, caramel, soy lecithin, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Edamame (soy) • Curry powder (mustard) (cumin, coriander, mustard, turmeric, fenugreek, black pepper, ginger powder, dehydrated garlic powder, chili, cardamom) • Green onion.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Gai Lan
1 unit(s)
Carrot
56 g
Edamame
(Contains: Soy)
2 unit(s)
Green Onion
90 mL
Japanese Style Curry Sauce
(Contains: Mustard, Soy, Barley)
7 g
Curry Powder
(Contains: Mustard)
Not included in your delivery
4 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tsp (4 tsp) oil, then chicken. Sear for 2-3 min per side, turning to cook all sides, until golden.
- Remove from heat.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until golden.**
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and edamame, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Trim ends from gai lan. Cut into 1-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice green onion.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 2 tsp (4 tsp) oil, then carrots. Cook for 3 min, stirring occasionally, until carrots begin to soften.
- Add gai lan. Cook for 2-3 min, stirring often until tender-crisp.
- Add Japanese Curry Sauce, curry powder and 3/4 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until curry thickens slightly. Season with salt and pepper.
- Thinly slice chicken.
- To the pot with curry, stir in any chicken resting juices.
- Fluff rice with a fork, then season with salt and stir in half the green onions.
- Divide rice between plates. Top with chicken and curry.
- Sprinkle remaining green onions over top.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork. Pan-fry for 2-3 min per side over medium. Reduce roasting time to 10-12 mins, until chicken is cooked through, .**
