Prep 20 mins
Cook 40 mins
If you love Asian food, you are sure to love this. The sauce in this delicious chicken dish combines the Asian flavors of soy sauce, fresh ginger and peanuts, with a flavorful twist that will absolutely make your tastebuds sing!
- 6 ounces French's French fried onions
- 1 cup whole wheat flour
- 3 egg whites
- 2 lbs boneless skinless chicken breasts, cut into bite sized chunks
- 2 tablespoons sesame oil
- 3⁄4 cup sliced green onion, green top parts included
- 1 tablespoon minced garlic
- 1 1⁄2 teaspoons grated fresh ginger
- 6 1⁄2 tablespoons soy sauce
- 3⁄4 cup coffee
- 6 tablespoons peanut butter
- 9 tablespoons water
- 3 tablespoons Splenda granular
- sprinkling red pepper flakes (to taste)
- Put the french fried onions in a food processor until it is very fine crumbs, then add the 1 cup of whole wheat flour and pulse until mixed well.
- Put the flour mixture into a large ziplock bag and set aside.
- Beat the 3 egg whites together with a fork, in a medium bowl with a little water(about 1 tablespoon).
- Dip the chunks of chicken in the egg white mixture and then shake in the closed ziplock bag to coat them in the flour mixture.
- In a wok or large skillet, fry the breaded chicken chunks in 1 tablespoons of the sesame oil until cooked through and browned.
- Remove chicken to a plate and cover with foil to keep warm.
- Wipe out the wok or skillet, and heat the remaining 1 tablespoons sesame oil.
- Add the green onions, garlic, and grated fresh ginger, and saute for a few minutes on medium to low heat.
- Add the soy sauce, coffee, peanut butter, the 9 tablespoons water, Splenda, and red pepper flakes to the wok or skillet and stir well until the peanut butter melts and sauce is hot.
- Add the cooked chicken back to the wok or skillet and toss gently to coat with the sauce.
- Cook about 5 minutes more till the chicken is heated through and the sauce thickens slightly.
- Serve with hot cooked rice. Enjoy!
Sorry, but no one in our house liked this. I sampled a piece of the chicken when I took it out of the pan and thought it was ok. So my assumption is it's the sauce we don't like. It was way too peanuty. We ended up eating take out.
This recipe stood out from all the others that were entered for RSC #12. I thought the use of contest ingredients were ingenious! RSC #12!
A very creative recipe that makes a nice dish, but I would make some changes next time. When I was frying the chicken, the coating smelled wonderful, but as I continued to saute it, it began to crumble off. The directions don't say whether to stir it, but that's how I interpret "fry." Next time, I would use more oil and just let them cook on one side and then flip to the other side, so as not to lose the lovely coating. I agree with the other reviewer that the sauce was too peanutty, also a touch salty--I would cut back on both of those. Lastly, rather than smother the chicken in the sauce, I would reduce the amount and drizzle it over, so it's not saturated. I'm also not sure the coffee added anything. The coating was ingenious though--love the french fried onion twist. Overall, the recipe lives up to its name, but has the potential to be even better.