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Coconut-crusted chicken with Asian noodle salad recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Affordable crispy chicken with brown rice noodles and colorful veggies.
Ingredients:
  • 42.90 gm honey
  • 65.00 gm rice flour
  • 125.00 ml quinoa flakes
  • 130.00 gm shredded coconut
  • 18.00 gm gluten-free sesame seeds, toasted
  • 4 chicken breast schnitzels (uncrumbed)
  • Vegetable oil, for shallow-frying
  • 225g packet gluten-free brown rice noodles with chia
  • 150g snow peas, trimmed, halved diagonally
  • 1 bunch pak choy, roughly chopped
  • 1 bunch broccolini, cut into thirds
  • 3 green onions, thinly sliced diagonally
  • 1 fresh long red chilli, thinly sliced
  • 30.00 ml gluten-free tamari
  • 27.60 gm vegetable oil
  • 20.00 ml rice wine vinegar
Instructions:
  • Preheat your oven to 220C/200C fan-forced and prepare a large baking tray by lining it with baking paper.
  • 1. Spread flour on a plate. 2. Whisk egg and 1 tablespoon cold water in a shallow bowl until well combined. 3. Mix quinoa, coconut, and 1 tablespoon sesame seeds on a plate.
  • Dredge each schnitzel in flour, shaking off any excess. Dip into the egg mixture, then coat with the coconut mixture before transferring to a large plate.
  • In a large frying pan, add enough oil to reach 5mm up the side of the pan and heat over medium-high heat. Cook the schnitzels in two batches for 1 minute on each side or until golden brown. Transfer to a prepared tray and bake for 6 to 8 minutes, or until they are cooked through.
  • Cook the noodles in a large saucepan of boiling, salted water according to package instructions. Add snow peas, pak choy, and broccolini for the last 2 minutes of cooking time. Drain and rinse with cold water. Drain again.
  • Prepare the Honey Tamari dressing by whisking all ingredients together in a large bowl. Then add the noodle mixture and half of the onion, tossing everything together to combine well.
  • Slice the schnitzel thickly, distribute noodle mixture into serving bowls, place a schnitzel on top of each bowl, sprinkle with chili, remaining sesame seeds, and onion, and serve.

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