Coriander, Sesame and Coconut Crusted Chicken With Lime Sauce

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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