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1
Cut the chicken in strips lengthwise.
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2
Add the coconut milk in a medium size bowl.
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3
Add the strips of chicken to the bowl and let marinate for about 30 minutes.
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4
Remove the strips of chicken from the bowl and set a large plate.
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5
Discard the leftover coconut milk that was in the bowl.
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6
Sprinkle the pepper, garlic powder, and salt on each side of the chicken.
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7
Set aside for a moment.
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8
In a food processor, add the walnuts, almonds, and shredded coconut.
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9
Use the grind setting to chop them into the smallest pieces possible.
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10
Spread about 3 tablespoons of the nut mixture on to a small plate.
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11
Lay one chicken strip on the nut mixture and gently press down to coat one side of the chicken with the nuts.
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12
Then turn over the chicken strip and gently lay it on the nut mixture to coat the other side.
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13
Set aside the coated piece of chicken on to a large plate and repeat the coating process for 2 more chicken strips.
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14
After coating the third strip of chicken, the nut mixture on the plate may start to get lumpy from the residual coconut milk.
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15
Discard the small amount of nut mixture left on the plate and wipe off any coconut milk from the plate with a paper towel.
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16
Next, add about 3 more tablespoons of the nut mixture to the plate and repeat the coating process.
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17
Add a cooling rack on top of a large plate for use after the chicken is cooked.
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18
Set aside.
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19
Heat a large skillet on medium heat and add the canola oil.
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20
Then gently add each strip of coated chicken to the pan.
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21
It works best if a cooking fork is used rather than tongs when moving and turning the chicken so that the nut mixture doesnt come off.
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22
Keep a close eye on the chicken as its cooking and as soon as the bottom side starts to turn a golden brown color, gently turn the pieces over.
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23
If the chicken is browning too quickly, turn the heat down just a bit.
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24
Once both sides of the chicken are brown, gently remove them from the skillet on to the cooling rack.
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25
Some of the nut coating may come off the chicken when cooking.
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26
For the residual nut mixture thats left in the pan, scoop it out with a small spoon (tilt the spoon in the pan after scooping out the nuts to drain off the oil) and lay the nuts on top of the strips of chicken.
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27
Sprinkle the chicken with about 3 dashes of salt (or salt to taste).
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28
Serve warm on top of a salad or over your favorite rice.
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29
For a nuttier flavor, drizzle peanut sauce over the chicken just before serving.
