Coconut Chicken Strips and Basmati Rice

Coconut Chicken Strips and Basmati Rice Recipe
Photo: Jason Wallis; Styling: Cindy Barr


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.


Serves 4 (serving size: about 3 chicken strips, 1/2 cup rice, and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 452
Fat 13.8 g
Satfat 6.6 g
Monofat 3.3 g
Polyfat 2 g
Protein 33 g
Carbohydrate 46 g
Fiber 4 g
Cholesterol 73 mg
Iron 2 mg
Sodium 509 mg
Calcium 26 mg


3/4 cup brown basmati rice
1 cup unsalted chicken stock (such as Swanson)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
1/2 cup finely shredded unsweetened coconut
1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Cooking spray
3 tablespoons canola mayonnaise
2 teaspoons rice vinegar
2 teaspoons Sriracha (hot chile sauce)
2 teaspoons lower-sodium soy sauce


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

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.

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.

Ivy Manning,

Cooking Light

April 2014
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