Crispy Chicken and Carrot Rice

Crispy Chicken and Carrot Rice is a 60-minute fakeaway dinner. Pick estimates $5.87 a serving, above the catalog average of $5.05, with 42g of protein and 610 kcal. You need stove + oven and 8 ingredients.

• 60 minCook time
• $5.87Est. cost
• 610Calories
• 42gProtein
• 62gCarbs
• 20gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍗Chicken ThighsMeat & Seafood6 oz
• 🍚Basmati RicePantry2½ oz
• 🥕CarrotProduce1 piece
• 🍞Panko BreadcrumbsPantry½ cup
• 🥚EggsDairy & Eggs1 piece
• 🌾All-Purpose FlourPantry2 tbsp
• 🥣Chicken BrothPantry½ cup
• 🌿Green OnionsProduce1 piece

Method

1. Preheat the oven to 400°F and set a wire rack over a sheet pan.
2. Grate the carrot and rinse the rice, then simmer the rice with the grated carrot and chicken broth for 12 minutes until tender.
3. Pound the chicken thighs to an even thickness, then dust in flour, dip in beaten egg, and coat in panko.
4. Pan-fry the chicken in a hot skillet with a little oil for 3 minutes per side until golden, then transfer to the rack.
5. Bake the chicken for 10 minutes until cooked through and crisp.
6. Slice the chicken and serve over the carrot rice.
7. Scatter with sliced green onions to finish.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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