Ingredients
- Chicken breast
- Panko crumbs
- Egg
- Cucumber
- Spring onion
- Wasabi
- Kewpie mayo
- Sesame seeds
- Rice vinegar
- Soy sauce
- Garlic
- Rice
- Edamame
- carrot, cauliflower and broccoli rice
- Chilli paste
Method
- Cook rice
- Steam carrot, cauliflower and broccoli rice
- Add edamame carrot, cauliflower and broccoli rice.
- Slice cucumber into thin piece for cucumber salad topping
- 3 table spoons of rice vinegar and soy sauce to the cucumber
- Finely chop spring onion to add onto with sesame seeds and set aside
- Slice chicken breast and flatten
- Crack egg and mix salt pepper and dip the chicken in the egg
- Dip chicken to panko crumbs and air fresh for 20 mins at 200degrees and flip at 10mins.
- Once chicken is cook prepare your bowl with the rice, cucumber salad, quick mix wasabe and mayo to add onto of chicken ready to eat! Oh yeah strike onto some seaweed
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- ABC - Sweet Soy Sauce
- S&B - Wasabi
- Obento - Rice Wine Vinegar
