Tenderstem broccoli fried rice with katsu chicken recipe
Created by The Tesco Recipes team
This fried rice recipe packs a sweet 'n' savoury punch, thanks to fruity katsu sauce and umami soy sauce. Tenderstem broccoli adds a nutritious, leafy crunch to this Asian-inspired dish
See method- Serves 4
- 35 mins to cook
- 525 calories / serving
- Dairy-free
Ingredients
- 270g pack breaded chicken goujons
- 2 tbsp vegetable oil
- 330g pack Tenderstem broccoli, finely sliced
- 100g bunch spring onions, roughly chopped
- 2 carrots, peeled into ribbons
- 2 red chillies, deseeded and finely sliced
- 2 tsp rice wine vinegar
- 2 limes, 1 juiced, 1 cut into wedges
- 2 x 250g pouches microwaveable basmati rice
- 30g fresh ginger, finely grated
- 2 garlic cloves, crushed
- 2 tsp reduced-salt soy sauce
- 340g jar katsu curry sauce
Each serving contains
- Energy
- 2200kJ 525.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 1.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 58.0gProtein 17.0gFibre 7.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and cook the chicken to pack instructions.
- Meanwhile, heat 1 tsp oil in a large frying pan on a medium-high heat. Add the broccoli and spring onions and cook for 5 mins, stirring occasionally, until golden. Transfer to a bowl and set aside.
- Toss the carrot ribbons, chillies, vinegar and lime juice together in a bowl; set aside.
- Add the rice to the frying pan and cook 2-3 mins until piping hot. Move to one side of the pan, then drizzle the remaining oil into the other side. Fry the ginger and garlic for 1 min, then toss with the rice. Pour in the soy sauce and return the broccoli and spring onions to the pan, then heat the curry sauce to pack instructions.
- Divide the rice between plates, top with the chicken, then pour over the curry sauce. Serve with the carrot salad and lime wedges.
- See more Fried rice recipes
