THAI PEANUT COCONUT CHICKEN

toasted coconut and panko breadcrumbs make for a perfect crunchy crust on the outside of chicken. bonus: the peanut sauce that tops it all off.

Time: 35 minutes

Number Of Ingredients: 20

Ingredients: ginger,pineapple juice,light brown sugar,fish sauce,light soy sauce,sriracha sauce,coconut milk,chicken tenders,panko breadcrumbs,sweetened coconut,salted peanuts,salt,eggs,broccoli florets,olive oil,creamy peanut butter,fresh cilantro stem,coconut,limes,jasmine rice

Steps:

1. equipment:
2. 9x13 baking sheet
3. directions:
4. preheat oven to 400 degrees f
5. in a medium bowl , whisk to combine ginger , pineapple juice , light brown sugar , fish sauce , soy sauce , 2 teaspoons sriracha and 1 / 2 cup coconut milk
6. place chicken tenders in a resealable bag and pour 1 / 2 cup marinade over
7. reserve remaining marinade for peanut sauce
8. seal and refrigerate chicken for at least 30 minutes and up to 4 hours
9. drain chicken and discard marinade in bag
10. in a medium bowl , stir to combine panko , shredded toasted coconut , chopped peanuts and 2 teaspoons salt
11. place eggs in a medium bowl and whisk to combine
12. coat chicken tenders in egg , then completely in the panko breading mixture , pressing to adhere
13. place coated chicken on one side of prepared baking sheet
14. arrange broccoli florets on other side of the sheet pan and drizzle with olive oil and 2 tablespoons of reserved marinade
15. season chicken and broccoli with salt and pepper
16. bake until broccoli is tender and chicken is cooked through , about 20-25 minutes
17. place remaining marinade in a small saucepan and bring to a boil
18. whisk in peanut butter remaining 1 / 4 cup coconut milk and 1-2 teaspoons sriracha until smooth
19. drizzle sauce over chicken and garnish with fresh cilantro , toasted coconut and lime wheels

    60-minutes-or-less    time-to-make    main-ingredient    preparation    poultry    chicken    meat