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Coconut Crusted Chicken with Thai Slaw: A Tasty Delight!


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  • Author: Merry
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Coconut Crusted Chicken with Thai Slaw is a delicious and crispy dish that combines tender chicken breasts coated in coconut and panko breadcrumbs, served alongside a refreshing Thai slaw.


Ingredients

  • 2 large chicken breasts (about 1 pound total)
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons coconut oil (for frying)
  • 4 cups green cabbage, shredded
  • 1 cup carrots, shredded
  • ½ cup red bell pepper, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup green onions, sliced
  • ¼ cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a shallow bowl, combine shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and black pepper.
  3. In another shallow bowl, beat the eggs until well combined.
  4. Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat in the coconut mixture, pressing to adhere. Place on the prepared baking sheet.
  5. Heat coconut oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 3-4 minutes on each side until golden brown.
  6. Transfer the chicken to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 165°F.
  7. While the chicken is baking, prepare the Thai slaw. In a large bowl, combine cabbage, carrots, red bell pepper, cilantro, and green onions.
  8. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, and sesame oil until smooth. Pour over the slaw and toss to combine.
  9. Serve the coconut crusted chicken hot with a generous portion of Thai slaw on the side.

Notes

  • For a spicier slaw, add sliced jalapeños or a dash of sriracha to the dressing.
  • Substitute the chicken with shrimp or tofu for a different protein option, adjusting cooking times as necessary.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking and Frying
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 200mg