Coriander, Sesame And Coconut Crusted Chicken With

Name: Coriander, Sesame And Coconut Crusted Chicken With Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 200 ml coconut cream; 1/2 cup mirin; 1/4 cup rice wine vinegar; 2 garlic cloves, finely chopped; 6 double kaffir lime leaves, finely shredded; 2 teaspoons fish sauce; 2 teaspoons chile pepper jam; chicken; 1 teaspoon palm sugar; 2 teaspoons oyster sauce; 1 egg, lightly beaten; 1/4 cup sesame seeds; 1/4 cup coconut, shredded; 1 garlic clove, finely chopped; 1/4 cup coriander leaves, finely chopped; 4 skinless chicken breasts; 2 tablespoons vegetable oil; 250 g sugar snap peas

Servings: persons

Sauce
200 ml coconut cream
1/2 cup mirin
1/4 cup rice wine vinegar
2 garlic cloves, finely chopped
6 double kaffir lime leaves, finely shredded
2 teaspoons fish sauce
2 teaspoons chile pepper jam
chicken
1 teaspoon palm sugar
2 teaspoons oyster sauce
1 egg, lightly beaten
1/4 cup sesame seeds
1/4 cup coconut, shredded
1 garlic clove, finely chopped
1/4 cup coriander leaves, finely chopped
4 skinless chicken breasts
2 tablespoons vegetable oil
250 g sugar snap peas

1
To make the sauce combine all the sauce ingredients in a pan and bring to the boil.
2
Reduce heat and simmer for a few minutes.
3
To prepare the chicken, dissolve the palm sugar in the oyster sauce.
4
Stir in the egg and the sesame seeds, shredded coconut, garlic and coriander.
5
Spread the crust over the top of the chicken breasts and refrigerate for 2 hours.
6
Preheat an oven to 200u00b0C.
7
Heat the vegetable oil in a large fry pan.
8
Place chicken breasts in pan, crust side down and cook over a moderate heat until crust is golden, about 5 minutes.
9
Turn breasts and transfer to a baking tray, crust side up. Bake for 10 minutes.
10
While chicken is cooking, bring a pot of water to the boil and lightly steam or blanch the sugar snap peas for 1 minute.
11
Drain and divide between individual serving plates.
12
Place chicken breast, crust side up, on the peas and spoon sauce around.

932

kcal

Calories

Fat

110

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 19 ingredients. The key ingredients include: Sauce, 200 ml coconut cream, 1/2 cup mirin, 1/4 cup rice wine vinegar, and more.

Yes, Coriander, Sesame And Coconut Crusted Chicken With Lime Sauce 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!

Coriander, Sesame And Coconut Crusted Chicken With Lime Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions