Crispy Peanut Chicken
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% |
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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
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Substitution: Use 8 boneless skinless chicken thighs instead of the breasts.
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