• 4
  • 5
    Min Prep
  • 20
    Min Cooking
Tempura Chicken Breast Nuggets


  • 400g packet frozen Chicken Breast Tempura Nuggets
  • 2 green onions, sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon mild curry powder
  • 1 tablespoon plain flour
  • 2 tablespoons 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.

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