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.
- Portion size 4 servings
- 4 boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 1/4 cup finely chopped unsalted peanut
- 2 tablespoons chopped fresh coriander (optional)
- 2 tablespoons chopped parsley (optional)
- 1 teaspoon grated lime rind
- 1 egg
- 3 tablespoons vegetable oil
- 2 tablespoons minced green onions
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon packed brown sugar
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.
Nutritional facts <b>PER SERVING:</b> about
- Sodium 606 mg
- Protein 36 g
- Calories 359.0
- Total fat 18 g
- Cholesterol 124 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 11.0
- Folate 16.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 5.0