Coconut Peanut Chicken Fingers with Easy Carrot Slaw
Courtesy of Peanut Bureau of Canada
Ingredients
Chicken fingers
1 egg
2 tbsp (30 mL) peanut butter
2 tsp (10 mL) honey Dijon mustard
2 tbsp (30 mL) water
¾ cup (175 mL) panko breadcrumbs
3 tbsp (45 mL) finely chopped peanuts, preferably salted
3 tbsp (45 mL) shredded coconut, sweetened or unsweetened
1 lb (500 g) skinless boneless chicken breasts, sliced into ½-inch (1-cm) strips
Carrot slaw
3 cups (750 mL) coarsely grated carrots, about 2 large
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped cilantro
1 tsp (5 mL) peanut oil
¼ tsp (1 mL) salt
Dash hot sauce
Further informations
These aren’t the chicken fingers of your childhood. Coated in peanuts and coconut, these chicken fingers are a delicious twist on a fan favourite that the whole family will enjoy. More great recipes can be found at www.peanutbureau.ca.
Per serving: 360 calories, 15 g fat (4.5 g saturated fat, 0 g trans fat), 110 mg cholesterol, 350 mg sodium,
24 g carbohydrate, 4 g fibre, 6 g sugars, 33 g protein.
Directions
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1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2
In a wide shallow dish, whisk egg with peanut butter, mustard and water until blended.
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3
In a similar dish, combine breadcrumbs with peanuts and coconut.
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4
Working with half the chicken strips at a time, coat in egg mixture, letting excess run back into bowl. Then coat well in breadcrumb mixture, pressing onto chicken. Place on prepared baking sheet.
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5
Repeat with remaining chicken. Bake in preheated oven 10 minutes. Flip each strip and continue baking, 5 to 10 more minutes until cooked through.
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6
Meanwhile, grate carrots into a bowl. Toss with lemon juice, cilantro, peanut oil, salt and hot sauce. Serve chicken fingers with slaw.
