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.

No additional tips available.

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

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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.

Coconut Chicken Strips And Basmati Rice

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