Coconut Chicken Thai Slaw (Print View)

Golden coconut-crusted chicken served with zesty Thai cabbage slaw and a creamy peanut sauce for a bold and tropical touch.

# What You'll Need:

→ Chicken

01 - 2 thin chicken cutlets, flattened evenly
02 - 1 1/2 cups of shredded coconut, finely grated
03 - 1 cup of gluten-free flour or similar coating
04 - 1 egg, whisked
05 - A pinch of salt and pepper
06 - 1 tablespoon of peanut or coconut oil for frying

→ Thai Slaw

07 - 1 cup bean sprouts (optional)
08 - 1 portion of bagged cabbage mix (carrots, red and green cabbage)
09 - 1 red jalapeño, chopped finely
10 - A small handful of fresh cilantro, finely chopped
11 - 1 tablespoon of tamari or soy alternative
12 - Juice from half a lime
13 - 1 tablespoon of rice vinegar
14 - 1 tablespoon fish sauce or similar
15 - 1 teaspoon of ginger, freshly grated
16 - 1 clove garlic, minced or crushed
17 - 1 teaspoon light peanut oil
18 - 1 tablespoon honey or a sweetener of your choice
19 - A handful of unsalted peanuts, roughly chopped for topping

→ Peanut Sauce

20 - 2 tablespoons of smooth peanut butter (unsweetened)
21 - 1 tablespoon tamari or similar sauce
22 - 1 teaspoon sesame oil
23 - A splash of lime juice (from half a lime)
24 - 1 teaspoon of sriracha or chili sauce for heat
25 - 1 teaspoon of rice vinegar for tartness

# Directions:

01 - On a parchment-lined cutting board, flatten the cutlets with a mallet until even. Sprinkle both sides lightly with salt and pepper.
02 - Dredge the chicken first in flour, then in the whipped egg, and finally in the seasoned coconut shreds.
03 - Warm a bit of coconut oil or peanut oil in a non-stick or cast iron pan. Fry the coated chicken until it turns beautifully golden—3 minutes per side.
04 - Pop the skillet with the chicken into a 200°C (400°F) oven and let it cook for 10 to 15 minutes until done.
05 - Combine tamari, rice vinegar, lime juice, chopped jalapeño, garlic, ginger, fish sauce, honey, and oil in a mixing bowl. Toss this dressing with the slaw mix and fresh cilantro using tongs.
06 - Whisk together the peanut butter, sesame oil, lime juice, tamari, rice vinegar, and sriracha in a small bowl until smooth.
07 - Slice the baked chicken, then serve it next to the Thai slaw. Sprinkle peanuts and cilantro on top, and add lime wedges and the peanut sauce on the side.

# Notes:

01 - The crispy coconut shell locks in moisture, making the chicken super juicy.
02 - For an extra layer of nuttiness, you can toast the coconut shreds lightly before coating the chicken.

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