BABY HEN RECIPES
CHICKEN KATSU WITH GINGER RICE RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.
- Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
- Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.
Nutrition Facts : Calories 610 calorie, FatContent 19 grams, SaturatedFatContent 3 grams, CholesterolContent 185 milligrams, SodiumContent 280 milligrams, CarbohydrateContent 66 grams, FiberContent 3 grams, ProteinContent 42 grams
CHICKEN KATSU WITH GINGER RICE RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.
- Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
- Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.
Nutrition Facts : Calories 610 calorie, FatContent 19 grams, SaturatedFatContent 3 grams, CholesterolContent 185 milligrams, SodiumContent 280 milligrams, CarbohydrateContent 66 grams, FiberContent 3 grams, ProteinContent 42 grams
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CHICKEN KATSU WITH GINGER RICE RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 3.6
Total Time 35 minutes
Category main-dish
Calories 610 calorie per serving
Reviews 3.6
Total Time 35 minutes
Category main-dish
Calories 610 calorie per serving
- Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.
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