Why not try something a little different with your chicken nuggets this week! New recipes are what keeps things interesting, after all.
400g packet Steggles frozen chicken breast tempura nuggets
2 green onions, sliced
1 tbs sesame oil
1 tbs mild curry powder
1 tbs plain flour
2 tbs soy sauce
1 cup chicken stock
3 cups cooked jasmine rice, to serve
1 Lebanese cucumber, sliced
1 large carrot, shredded into thin strips
1 Preheat the oven to 200°C/180°C fan forced. Place chicken nuggets on an oven tray and bake for 15 minutes or until golden brown.
2 Place onion in a bowl of iced water in the fridge for 10 minutes or until onion curls.
3 Meanwhile, heat sesame oil in a small saucepan over medium heat. Add curry powder and flour and cook, stirring for 2 minutes or until fragrant.
4 Add the soy sauce and chicken stock and cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat.
5 Spoon rice into serving bowls. Top with chicken nuggets, cucumber and carrot.
6 Drizzle with Katsu sauce and serve sprinkled with green onion curls.
