Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.
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.
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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This is a nice basic recipe, but I could see it needed some flavor pumping-up. Marinated the chicken in lime juice, garlic salt, and a dash of 5-spice powder. Toasted the panko in a dry skillet and added some turmeric to give it a golden color since it won't brown in the oven. I also reduced the amount of flour by half. With those changes, it was quite tasty. We liked the sauce, though I used two heaping teaspoons of sambal olek because we like spicy food. Served with the rice suggested and steamed broccoli with a drizzle of sesame oil and toasted sesame seeds. Portion size was fine.
These are pretty good though we didn't care for the dipping sauce. I'd make them again and use BBQ or another dipping sauce. I used 2 eggs and had some left over. The amount of flour and panko seemed just right though. The rice was surprisingly good. I did add a little salt and pepper at the end with the cilantro and lime juice.
The chicken strips were easy to make and baked and browned in the oven perfectly for me. I agree that they need a dipping sauce, but I thought this one tasted a little vinegary. Maybe not as much soy and vinegar next time. I mixed mayo and ketchup instead because I didn't like the first sauce.
This was a real crowd pleaser with my family. The dipping sauce was spicy, but not crazy if you are used to spice. The coconut was good flavor, you could really taste it. The rice was nice. My husband really love the sesame broccolini, just really different and good sesame flavor.
Nice change-up supper. Made rice & dipping sauce to directions, pretty good. Minor changes to chicken prep. Skillet-toasted the panko to light brown for color & flavor. Used Trader Joe's spray coconut cooking oil to coat the chicken then a very light grind of salt before putting on the baking sheet.. Served with steamed green beans.
We really enjoyed this with a couple of minor tweaks. I added some lime zest to the panko/coconut, skipped the flour and browned the strips in 2 tbsp. olive oil on one side, flipped them and finished them off in the oven. I think they we're crispier that way. We loved the dipping sauce and the rice and I will be making these again!