Quinoa Coated Chicken With Daikon Salad And Peanut

Name: Quinoa Coated Chicken With Daikon Salad And Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quinoa; 2 cups panko breadcrumbs; 2 None eggs, beaten; 1 1/4 lbs boneless skinless chicken breasts, cut into strips; 1 None daikon radish (about 1 lb), peeled and grated; 8 oz carrots, peeled and grated; 1 large apple, cored and grated; 6 tbsp canola or sunflower oil; 4 tbsp cider vinegar; 1/2 cup peanut butter; 5 tbsp soy sauce; 1 None red chili pepper, seeded and finely chopped; 1 small Romaine lettuce, shredded

Servings: persons

1/2 cup quinoa
2 cups panko breadcrumbs
2 None eggs, beaten
1 1/4 lbs boneless skinless chicken breasts, cut into strips
1 None daikon radish (about 1 lb), peeled and grated
8 oz carrots, peeled and grated
1 large apple, cored and grated
6 tbsp canola or sunflower oil
4 tbsp cider vinegar
1/2 cup peanut butter
5 tbsp soy sauce
1 None red chili pepper, seeded and finely chopped
1 small Romaine lettuce, shredded

1
Bring 1 1/4 cups water to a boil in a small saucepan on high heat. Add the quinoa. Reduce the heat to low and simmer for 15 mins or until tender. Drain well and cool. Mix with the panko breadcrumbs. Dip the chicken strips in the beaten egg then roll in the breadcrumb mixture to coat. Refrigerate for 20 mins.
2
For the salad, mix the grated daikon, carrots and apples in a bowl. Whisk 4 tbsp of the oil with the vinegar and a pinch of sugar. Season with salt and freshly ground black pepper. Pour over the salad; toss well to coat. Set aside.
3
For the peanut sauce, bring 1 cup water, the peanut butter and soy sauce to a boil in a small saucepan on high heat. Reduce heat to low and simmer for 3 mins until thickened. Add the chili pepper and remove from the heat.
4
Heat the remaining 2 tbsp oil in a large skillet on medium heat. Add the chicken and cook for about 10 mins, turning occasionally, until golden brown and cooked through. Drain on paper towels. Stir the shredded lettuce into the salad. Serve the chicken on the salad with the peanut sauce on the side.

850

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 1/2 cup quinoa, 2 cups panko breadcrumbs, 2 None eggs, beaten, 1 1/4 lbs boneless skinless chicken breasts, cut into strips, and more.

Yes, Quinoa Coated Chicken With Daikon Salad And Peanut Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Coated Chicken With Daikon Salad And Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions