Coconut Peanut Chicken Fingers with Easy Carrot Slaw
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
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
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.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a wide shallow dish, whisk egg with peanut butter, mustard and water until blended.
In a similar dish, combine breadcrumbs with peanuts and coconut.
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.
Repeat with remaining chicken. Bake in preheated oven 10 minutes. Flip each strip and continue baking, 5 to 10 more minutes until cooked through.
Meanwhile, grate carrots into a bowl. Toss with lemon juice, cilantro, peanut oil, salt and hot sauce. Serve chicken fingers with slaw.