Crispy Peanut Chicken

Tested Till Perfect

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.

Servings: 4

Ingredients:

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%
    4 boneless skinless chicken breasts
    1/3 cup (75 mL) all-purpose flour
    1/4 cup (50 mL) finely chopped unsalted peanuts
    2 tbsp (25 mL) chopped fresh coriander or parsley (optional)
    1 tsp (5 mL) grated lime rind
    Pinch each salt and pepper
    1 egg
    3 tbsp (50 mL) vegetable oil
    Dipping Sauce:
    2 tbsp (25 mL) minced green onions
    2 tbsp (25 mL) soy sauce
    2 tbsp (25 mL) rice vinegar
    1 tsp (5 mL) 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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