Next, slice the chicken into 1 1/2″ wide strips by about 5″ long. Simply place the chicken breasts between two pieces of plastic – or easier yet, slip into a freezer size plastic bag, and pound to an even thickness with a meat mallet or side of a can – about 1/2″. Lastly, I prefer chicken tenderloins because they are the perfect size to pick up and eat with your hands – and everything is more fun when you eat it with your hands! Can I use chicken breasts?Ībsolutely! If you only have chicken breasts at home, you can still use them to make this Coconut Crusted Chicken. If you use larger chicken you are left with more chicken to breading – which means you are seriously missing out on the coconut cashews that make this recipe amazing. I recommend chicken tenderloins for this Coconut Crusted Chicken recipe because as their name implies – they are tender! Their thinner size also creates the perfect proportions of juicy chicken verses crunchy coconut breading. What Chicken is Best for Coconut Crusted Chicken? Seriously delicious!ĪND the recipe is super easy! Simply process the coconut and cashews, combine with panko and spice, dredge the chicken in flour, egg and cashew breading mixture and bake and voila! You are rewarded with addictive crunchy, HEALTHY Coconut Crusted Chicken! These Crispy Coconut Crusted Chickens Tenders are a perfect blend of sweet and spice, crunchy outside, tender inside and the crunchy, buttery cashews just push it over the edge. This crunchy, Coconut Crusted Chicken recipe is one of the best I’ve created – I hope you’ll agree! Every bite of chicken is crusted in cashews, coconut and panko spiced with ginger, cayenne (as little or as much as you like) garlic and onion and sweetened with the coconut and brown sugar. The warm summer breezes just make me want to cover everything in mangoes, papayas, coconut and pineapple! So I dreamt up these Coconut Crusted Chicken Tenders so we can taste the tropics any day off the week. Besides using it in this recipe, you can use it in other Asian or Asian-inspired dishes.It’s been getting tropical a lot around here lately…in a food sort of way. NOTE Aji-mirin is available in the ethnic or Asian section of most major supermarkets. Add the chicken, water chestnuts, scallions, cashews, and marinade mixture and cook, stirring occasionally, until the sauce comes to a boil and thickens, about 1 minute.Īrrange the rice on a platter or plates and top with the stir-fry mixture, dividing it evenly. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Set aside.Īdd the carrots to the wok and cook, stirring, until crisp-tender, 2 to 3 minutes.
Use a slotted spoon to transfer the chicken to a plate. Add the chicken and cook, stirring, until cooked through, 3 to 4 minutes. In a large wok or skillet over high heat, warm the oil. Stir the cornstarch mixture into the marinade and set aside. Add the chicken, tossing to coat, and set aside for 15 minutes. In a medium bowl, combine the coconut milk, broth, aji-mirin, soy sauce, and red pepper flakes. Remove from the heat and let it stand, covered, until ready to serve. 8 scallions, white and light green parts only, halved lengthwise and cut into 1-inch piecesĬook the rice according to package directions.One 8-ounce can sliced water chestnuts, drained.One 1/2-inch piece fresh ginger, peeled and finely chopped.4 cloves garlic, pressed through a garlic press or minced.2 carrots, cut diagonally into 1/8-inch slices.2 tablespoons safflower, sunflower, peanut, or other high-heat cooking oil.2 teaspoons cornstarch dissolved in 1 tablespoon cold water.12 ounces boneless, skinless chicken, cut into 1-inch pieces.1/2 teaspoon dried crushed red pepper flakes.1/4 cup aji-mirin sweet cooking rice seasoning (Japanese cooking wine) (see below).This particular version is especially indulgent, with both cashews and coconut milk giving it a soft, silky quality that’s a natural for Gewürztraminer.
Stir-fry is one of my favorite weeknight dishes because, after a little prep, dinner is on the table in a jiffy. From the Gewürztraminer chapter of “ 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011)
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