Blog, Recipes

Coconut Chicken Fingers

15th May 2017

These gluten-free, dairy-free Coconut Chicken fingers are baked not fried and served with a delicious peanut dipping sauce, that’s good enough to eat on its own!

{serves 4}

ingredients

4 chicken breast cut into 1 inch strips

20g cornflour

170g desiccated coconut

1 large egg, beaten

1 tsp. Dijon honey mustard

paprika

sea salt and white pepper

garlic granules

dipping sauce

6 tbsp. almond milk

6 tbsp. smooth peanut butter,

2 tbsp. sweet chili sauce

2 tbsp. orange juice, smooth

1 tbsp. tamari soy sauce (gluten-free)

toasted sesame seeds

1 handful roasted peanuts

garnish

shredded lettuce

Preparation time – 40 mins, cooking time – 25 -30 mins

Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).

Line a large baking tray with My Relationship with Food silicon baking mat or parchment paper.

Cut the chicken breast into 1-inch wide strips. In a large oval dish add the cornflour and season generously with paprika, white pepper, sea salt and garlic granules and mix well. Place all the strips into the seasoned corn-flour and make sure all the fillets are cover in the flour.

In a separate bowl beat the egg, and add 1 tsp. Dijon honey mustard.

On a flat large plate, scatter the desiccated coconut, dip the seasoned chicken strips into the egg mixture and then press into desiccated coconut on both sides, then place on the pre-lined tray, repeat with all the pieces of chicken.

Bake in the pre-heated oven for 25-30 minutes, turn the chicken pieces over after the first 12-15 minutes.

To make the dipping sauce, in a mixing bowl add the almond milk, peanut butter and mix together. Then add the sweet chili sauce, orange juice and soy sauce, continue to mix until smooth.

Serve on a platter with shredded lettuce, serve the dipping sauce in small bowls topped with toasted crushed peanuts and sesame seeds.

Enjoy!

LISA’S TIP – Healthy eating doesn’t mean giving up on family favourites. I love to take classic recipes and turn then into a healthy version. In this case I’ve made them gluten-free, dairy –free and not deep-fried. Once made you can eat straight away, or serve in a wrap or slice up and top a salad. This sauce is yum, yum, delicious. It is also great as a topping for a plain grilled piece of chicken, as a dip for fresh veggies or licked right off the spoon!

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