Coconut-crusted chicken with Asian noodle salad recipe

Coconut-crusted chicken with Asian noodle salad recipe


Under $5 a serve, this crispy chicken is served with brown rice noodles and plenty of vegies.

The ingredient of Coconut-crusted chicken with Asian noodle salad recipe

  1. 1/2 cup rice flour
  2. 1 egg
  3. 1/2 cup quinoa flakes
  4. 1 cup shredded coconut
  5. 1 cup shredded coconut
  6. 1 1/2 tablespoons gluten-free sesame seeds, toasted
  7. 4 chicken breast schnitzels (uncrumbed)
  8. Vegetable oil, for shallow-frying
  9. 225g packet gluten-free brown rice noodles with chia
  10. 150g snow peas, trimmed, halved diagonally
  11. 1 bunch pak choy, roughly chopped
  12. 1 bunch broccolini, cut into thirds
  13. 3 green onions, thinly sliced diagonally
  14. 1 fresh long red chilli, thinly sliced
  15. 1 1/2 tablespoons honey
  16. 1 1/2 tablespoons gluten-free tamari
  17. 1 1/2 tablespoons vegetable oil
  18. 1 tablespoon rice wine vinegar

The instruction how to make Coconut-crusted chicken with Asian noodle salad recipe

  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  2. Place flour on a plate. Lightly beat egg and 1 tablespoon cold water in a shallow bowl until smooth. Combine quinoa, coconut and 1 tablespoon sesame seeds on a plate.
  3. Coat each schnitzel in flour, shaking off excess. Dip in egg mixture. Coat in coconut mixture. Transfer to a large plate.
  4. Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook schnitzels, in 2 batches, for 1 minute each side or until golden. Place on prepared tray. Bake for 6 to 8 minutes or until cooked through.
  5. Meanwhile, cook noodles in a large saucepan of boiling, salted water, following packet directions, adding snow peas, pak choy and broccolini to water for the last 2 minutes of cooking time. Drain. Refresh under cold water. Drain.
  6. Make Honey tamari dressing: Whisk all ingredients in a large bowl. Add noodle mixture and half the onion. Toss to combine.
  7. Thickly slice schnitzel. Divide noodle mixture among serving bowls. Top each with a schnitzel. Sprinkle with chilli and remaining sesame seeds and onion. Serve.

Nutritions of Coconut-crusted chicken with Asian noodle salad recipe

calories: 886.212 calories
calories: 36.8 grams fat
calories: 13.5 grams saturated fat
calories: 83.9 grams carbohydrates
calories: 48.3 grams protein
calories: 125 milligrams cholesterol
calories: 537 milligrams sodium
calories: NutritionInformation

You may also like