Crispy Peanut Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| PER SERVING: about | - |
| cal | 359 |
| pro | 36 g |
| total fat | 18 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 124 mg |
| sodium | 606 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 11 |
| vit A | 3 |
| vit C | 5 |
| folate | 16 |
Dip into your store of Asian ingredients — soy sauce, rice vinegar and peanuts — to give chicken breasts a taste of Thai. Then pair with handy rice or rice noodles and a pickup vegetable, such as bok choy or broccoli.
Ingredients
- 4 boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 1/4 cup finely chopped unsalted peanuts
- 2 tbsp chopped fresh coriander or parsley, (optional)
- 1 tsp grated lime rind
- Pinch Salt
- Pinch Pepper
- 1 egg
- 3 tbsp vegetable oil
- Dipping Sauce
- 2 tbsp minced green onions
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp packed brown sugar
Preparation
Place chicken between plastic wrap; using flat side of meat pounder, pound to even thickness.
In shallow dish, stir together flour, peanuts, coriander (if using), lime rind, salt and pepper. In separate shallow dish, lightly beat egg. Dip chicken into egg, letting excess drip off; dip into flour mixture, turning to coat and shaking off excess.
In large nonstick skillet, heat oil over medium-high heat; fry chicken, turning once, until golden and no longer pink inside, about 10 minutes.
Dipping Sauce: Meanwhile, whisk together onions, soy sauce, vinegar and sugar. Serve with chicken.
Additional information :
Substitution: Use 8 boneless skinless chicken thighs instead of the breasts.
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