Coconut Chicken Strips And Basmati Rice Recipe

Name: Coconut Chicken Strips And Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup brown basmati rice; 1 cup unsalted chicken stock (such as Swanson); 2 tablespoons chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/3 cup all-purpose flour; 2 large egg whites, lightly beaten; 3/4 cup panko (Japanese breadcrumbs); 1/2 cup finely shredded unsweetened coconut; 1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon kosher salt; Cooking spray; 3 tablespoons canola mayonnaise; 2 teaspoons rice vinegar; 2 teaspoons Sriracha (hot chile sauce); 2 teaspoons lower-sodium soy sauce

Servings: persons

3/4 cup brown basmati rice
1 cup unsalted chicken stock (such as Swanson)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
1/2 cup finely shredded unsweetened coconut
1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Cooking spray
3 tablespoons canola mayonnaise
2 teaspoons rice vinegar
2 teaspoons Sriracha (hot chile sauce)
2 teaspoons lower-sodium soy sauce

1
Preheat oven to 450u00b0. Place a foil-lined baking sheet in oven as it preheats.
2
Bring rice and stock to a boil in a small saucepan; cover, reduce heat to low, and simmer 25 minutes. Remove from heat; cover and let stand 5 minutes. Stir in cilantro and lime juice.
3
Place flour in a shallow dish. Place egg whites in a shallow dish. Combine panko and coconut in a shallow dish. Sprinkle chicken with pepper and salt. Dredge half of chicken in flour; dip in egg whites. Dredge in panko mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray. Repeat procedure with remaining chicken. Bake at 450u00b0 for 6 minutes on each side or until done. Combine mayonnaise and remaining ingredients in a small bowl. Serve chicken with dipping sauce and rice.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup brown basmati rice, 1 cup unsalted chicken stock (such as Swanson), 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lime juice, and more.

Yes, Coconut Chicken Strips And Basmati Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Chicken Strips And Basmati Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions