Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now! For gyoza, bring a medium pot of water to a boil.

Step 2

• Meanwhile, in a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to serve.

Step 3

• In a shallow dish, combine panko and cornstarch. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about 1⁄2 inch thick. • Season all over with garlic powder, salt, and pepper. Brush chicken all over with sour cream. • Working one piece at a time, press chicken into panko mixture until fully coated on both sides.

Step 4

• Heat a 1/3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate and immediately season with salt.

Step 5

• Meanwhile, cut broccoli into bite-size pieces if necessary; place in a large microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until tender, 3-4 minutes. • Carefully remove plastic wrap (watch out for steam!); season with salt and pepper. Once water is boiling, add gyoza to pot. Cook until warmed through, 3 to 5 minutes. Using a slotted spoon, transfer to a plate.

Step 6

• Transfer chicken to a cutting board; slice crosswise. • Serve chicken, carrots, rice, broccoli, mayonnaise, chili sauce, Sriracha, and katsu sauce family style so everyone can build their own plate. TIP: Mix and match sauces to create your own custom dipper! Serve gyoza alongside crispy chicken katsu bar with gyoza sauce on the side for dipping. Chicken is fully cooked when internal temperature reaches 165°.