Chicken With an Asian Flair
- Ready In:
- 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!
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I knew we would love this recipe even before I made it. If it's Asian with peanut butter and spice, you've got our vote. I followed the recipe with the exception of using regular sugar, about 2 tablespoons, and I used about a teaspoon of red pepper flakes instead of just a sprinkling. It was SPICY and wonderful! The chicken came out crunchy and the French fried onions gave the coating a great flavor intensity. At first I thought I should make more sauce because we like things pretty saucy, but what there was was so tasty it worked out perfectly. Thanks for a great recipe! Susie's World Tour 2019 - Sue Chefs