Thai Peanut Coconut Chicken

Submitted by Food.com

"Toasted coconut and panko breadcrumbs make for a perfect crunchy crust on the outside of chicken. Bonus: the peanut sauce that tops it all off."

 

• Ready In: 35mins
• Ingredients: 20
• Serves: 4-6

ingredients

• 1 tablespoon finely chopped ginger
• 1⁄2 cup pineapple juice
• 2 tablespoons light brown sugar
• 1 tablespoon fish sauce
• 2 tablespoons light soy sauce
• 2 teaspoons sriracha sauce, plus 1-2 teaspoons for sauce
• 1⁄2 cup coconut milk, plus 1/4 cup
• 2 lbs chicken tenders
• 1 cup panko breadcrumbs
• 1⁄2 cup shredded sweetened coconut, toasted
• 1⁄3 cup salted peanuts, chopped
• 2 teaspoons salt
• 2 large eggs
• 5 cups broccoli florets
• 2 tablespoons olive oil
• 1⁄4 cup creamy peanut butter

• Garnish

• 1 cup fresh cilantro stem
• 1⁄2 cup toasted coconut
• 6 limes, wheels
• serve with jasmine rice

directions

1. Equipment:

2. 9x13 baking sheet.

3. Directions:

4. Preheat oven to 400 degrees F. In a medium bowl, whisk to combine ginger, pineapple juice, light brown sugar, fish sauce, soy sauce, 2 teaspoons sriracha and 1/2 cup coconut milk. Place chicken tenders in a resealable bag and pour 1/2 cup marinade over. Reserve remaining marinade for peanut sauce. Seal and refrigerate chicken for at least 30 minutes and up to 4 hours.
5. Drain chicken and discard marinade in bag. In a medium bowl, stir to combine panko, shredded toasted coconut, chopped peanuts and 2 teaspoons salt. Place eggs in a medium bowl and whisk to combine. Coat chicken tenders in egg, then completely in the panko breading mixture, pressing to adhere. Place coated chicken on one side of prepared baking sheet.
6. Arrange broccoli florets on other side of the sheet pan and drizzle with olive oil and 2 tablespoons of reserved marinade. Season chicken and broccoli with salt and pepper. Bake until broccoli is tender and chicken is cooked through, about 20-25 minutes.
7. Place remaining marinade in a small saucepan and bring to a boil. Whisk in peanut butter remaining 1/4 cup coconut milk and 1-2 teaspoons sriracha until smooth.
8. Drizzle sauce over chicken and garnish with fresh cilantro, toasted coconut and lime wheels.

Reviews

[Cindy W.]

THAT was delicious, thank you! Normally I follow a recipe the first time, then write all over it to remind myself what I'd do differently next time - and I don't think I'd change a thing :-). I did cut the salt in half (blood pressure). Bonus for this recipe - I'm in the process of becoming an empty nester, and it's pretty difficult to learn to cook for two when you're used to cooking for 6. This was SO simple to reduce - I just cut up a chicken breast instead of tenders, and filled an ice cube tray with the extra coconut milk to freeze for another day. Well done!

 

[Snufaluph]

This was fantastic even though I didn't have time to get to the Asian market for fish sauce. However, it definitely WILL NOT fit on a 9×13 pan. You'll need two half sheet size pans to make the full recipe.

 

[Jeff W.]

First time in my life where I purchased "chicken tenders". Normally I will always sub with thigh meat. This dish was perfect as written, and the 20 minutes yielded breast meat that was moist, tender and delicious. The picture shows though, my only tweak. I had halved the recipe, but felt that I still needed the approximate 9 x 13 inch pan. Turns out I was correct. LOVED this dish.

 

[Fryebaby]

My husband and I loved this. The blend of flavors are perfect. And the textures are also good, including chopped peanuts. We love all the ingredients. About half way through the baking, I stirred the broccoli up so it would all brown. I didn't use a cooking "sheet." I was afraid it would be too crowded and fall off. I used a 9x13 casserole dish. yum yum yummy!!