Photo: Jason Wallis; Styling: Cindy Barr 
Yield
Serves 4 (serving size: about 3 chicken strips, 1/2 cup rice, and about 1 tablespoon sauce)

We love the hint of toasted coconut flavor in Coconut Chicken Strips and Basmati Rice. Make this chicken dish a weeknight staple—it's ready in just 35 minutes.

How to Make It

Step 1

Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.

Step 2

Bring rice and stock to a boil in a small saucepan; cover, reduce heat to low, and simmer 25 minutes. Remove from heat; cover and let stand 5 minutes. Stir in cilantro and lime juice.

Step 3

Place flour in a shallow dish. Place egg whites in a shallow dish. Combine panko and coconut in a shallow dish. Sprinkle chicken with pepper and salt. Dredge half of chicken in flour; dip in egg whites. Dredge in panko mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray. Repeat procedure with remaining chicken. Bake at 450° for 6 minutes on each side or until done. Combine mayonnaise and remaining ingredients in a small bowl. Serve chicken with dipping sauce and rice.

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