Crispy Coconut Chicken Strips
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Crispy Coconut Chicken Strips

Crispy Coconut Chicken Strips

with Scallion Rice, Pickled Cuke & Sweet Chili Dipping Sauce

We did it! We made the perfect chicken tenders for grown-ups! You’ll coat chicken breast strips in a panko-coconut mixture, then fry to a crispy, deep golden brown. Serve alongside buttery scallion rice, sweet-hot Thai chili sauce for dipping, and crunchy homemade cucumber pickles for bright, tangy contrast. And they said adulting was hard…

Tags:
Easy Prep
Allergens:
Wheat
Milk
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Mini Cucumber

2 unit

Scallions

½ cup

White Rice

5 teaspoon

Rice Wine Vinegar

½ cup

Flour

(Contains Wheat)

3 tablespoon

Sour Cream

(Contains Milk)

½ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Shredded Coconut

(Contains Tree Nuts)

10 ounce

Chicken Cutlets

2 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Salt

Pepper

½ teaspoon

Sugar

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories920 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate98 g
Sugar24 g
Dietary Fiber3 g
Protein41 g
Cholesterol130 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Small Bowl
Medium Bowl
Whisk
Paper Towel
Large Pan

Instructions

Prep & Cook Rice
1

• Wash and dry produce. • Trim and thinly slice cucumber. Trim and thinly slice scallions. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.

Make Pickles
2

• In a small bowl, combine cucumber, vinegar, 1⁄2 tsp sugar, and 1⁄2 tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Set aside to pickle, stirring occasionally.

Mix Coatings
3

• Place flour in a shallow dish and season with salt and pepper. • In a medium bowl, whisk together sour cream and 2 TBSP water (4 TBSP for 4 servings). • In a separate shallow dish, combine panko and coconut.

Coat Chicken
4

• Pat chicken* dry with paper towels; slice lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with salt and pepper. • Working one piece at a time, coat chicken in seasoned flour. Gently shake off excess, then dip both sides into sour cream mixture until fully coated. Let excess drip off, then press into panko mixture until fully coated. TIP: For less mess, use tongs to dip and transfer.

Cook Chicken
5

• Heat a 1⁄2-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is hot enough that a pinch of seasoned flour sizzles immediately when added to the pan, add coated chicken (you may need to work in batches). Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate.

Finish & Serve
6

• Fluff rice with a fork; stir in scallions and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper if desired. • Divide rice, chicken strips, and pickled cucumber (draining first) between plates. Serve with chili sauce on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.