Nut-Crusted Coconut Chicken with Peanut Sauce

by Nancy

These nut-crusted chicken strips topped with homemade peanut sauce are tender, light and easy to make.

This chicken topped with drizzles of peanut sauce can be served in a variety of ways.

It’s delicious served over rice, over rice made with vegetables, over just vegetables, on a salad or as a main dish.

These nut-crusted chicken strips with rice, salad and, or vegetables make an easy and light meal for any day of the week.

About this Recipe

In this recipe, thick strips of chicken breast are first marinated in coconut milk.

Then they’re coated in a mixture of crushed almonds, walnuts and shredded coconut.

Next, the coated chicken strips are lightly fried and ready to serve.

Let’s check out the ingredients.

Nut-Crusted Coconut Chicken – Coconut milk, boneless skinless chicken breasts, shredded coconut, almonds, walnuts, granulated garlic, salt, pepper, and canola oil

Easy Peanut Sauce – Peanut butter (creamy), soy sauce, hoisin sauce, rice vinegar, sesame oil, water, ginger root, granulated sugar, and dried red pepper flakes

Here’s a link to; “Easy Peanut Sauce” that’s made with these ingredients.

Serving – Top with peanut sauce and chopped green onions

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation

Nut and Shredded Coconut Coating:

To a small food processor add walnuts…

…almonds…

…and…

…shredded coconut.

Use the grind setting to chop the nut mixture into the smallest pieces possible.

Set aside.

Cut the Chicken

Cut the chicken in fairly thick strips lengthwise.

Marinate the Chicken

To a medium size bowl, add coconut milk.

Next, add the strips of chicken to the bowl and let marinate for 30 minutes.

Transfer the strips of marinated chicken from the bowl onto a large plate.

Discard the coconut milk in the bowl.

Season the Marinated Chicken

On both sides of the chicken, sprinkle pepper…

…granulated garlic and salt.

Set aside for just a moment.

Coat the Chicken with the Nut Mixture

Spread 3 tablespoons of the nut mixture onto a small plate.

Lay a chicken strip on the nut mixture and gently press down to coat one side of the chicken.

Using a cooking fork, turn the chicken over and gently lay it on the nut mixture to coat the other side.

Gently transfer the coated piece of chicken onto another plate and repeat the coating process on 2 more strips of chicken.

After coating 3 strips of chicken, the nut mixture on the plate may get lumpy from the residual coconut milk.

Discard the small amount of nut mixture left on the plate and wipe off any coconut milk from the plate with a paper towel.

Next, add 3 more tablespoons of the nut mixture to the plate and repeat the coating process.

Continue coating 3 strips of chicken (with 3 tablespoons of the nut mixture) at a time for the remaining chicken.

Cook the Chicken Strips

Put a cooling rack on a large plate for use after the chicken is cooked.

Set aside.

Heat a large skillet on medium heat and add canola oil.

Using a cooking fork, gently transfer each strip of coated chicken from the plate to the pan.

TIP – Use a cooking fork instead of tongs when turning the chicken so that the nut mixture doesn’t rub or fall off of the chicken.

Keep a close eye on the chicken as its cooking and as soon as the bottom side starts to turn golden-brown, gently turn the pieces over.

If the chicken is browning too quickly, turn the heat down just a bit.

Once both sides of the chicken pieces are lightly browned and the chicken is thoroughly cooked, turn off the heat and with a cooking fork, gently transfer them from the pan onto the cooling rack.

Some of the nut coating may come off of the chicken when cooking.

With a small spoon, scoop out the residual crushed nuts left in the pan (tilt the spoon in the pan after scooping the nuts to drain out the oil) and lay them on top of the strips of chicken.

Season the Chicken – add a light sprinkle of salt on the cooked chicken (or salt to taste).

Serve

Just before serving…

Peanut Sauce on Nut Crusted Chicken Salad

…top the chicken with peanut sauce and chopped green onion.

Serve on a salad or…

…over warm rice and, or vegetables.

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Nut Crusted Coconut Chicken with Peanut Sauce

These nut-crusted chicken strips topped with homemade peanut sauce are tender, light and easy to make.

5 from 1 vote

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Yield: 2 Servings

Prep: 25

Cook: 15

Time to marinate the chicken: 30

Total: 1 10

Ingredients

Chicken:

2 boneless skinless chicken breasts cut in fairly thick strips

Marinade:

1 cup coconut milk

Seasonings:

1 teaspoon ground black pepper
1 teaspoon granulated garlic
3/4 teaspoon salt

Nut and Coconut Coating/Crust:

3/4 cup walnuts crushed in food processor
3/4 cup almonds crushed in food processor
1/2 cup shredded coconut crushed in food processor

For Cooking:

1/2 cup canola oil
Marinated, Seasoned and Nut and Coconut-Coated Chicken

For Serving:

Easy Peanut Sauce for the topping (link to "Easy Peanut Sauce" below in recipe instructions)
2 tablespoons chopped green onion (including the green part) for the topping

Instructions

Prepare the Nut and Shredded Coconut Coating:

To a small food processor, add walnuts, almonds, and shredded coconut. Use the grind setting to chop them into the smallest pieces possible. Set aside.

Cut the Chicken:

Cut the chicken in fairly thick strips lengthwise. Set aside for a moment.

Marinate the Chicken Strips:

In a medium size bowl, add coconut milk. To the bowl, add the strips of chicken and let marinate for 30 minutes.
Transfer the strips of marinated chicken from the bowl onto a large plate. Discard the leftover coconut milk that was in the bowl.

Season the Marinated Chicken:

Sprinkle pepper, granulated garlic, and salt on each side of the chicken. Set aside for just a moment.

Coat the Marinated Chicken with the Nut Mixture:

Spread 3 tablespoons of the nut mixture onto a small plate. Lay one chicken strip on the nut mixture and gently press down to coat one side of the chicken with the nuts.
Using a cooking fork, turn over the chicken strip and gently lay it on the nut mixture to coat the other side. Gently transfer the coated piece of chicken onto a large plate and repeat the coating process for 2 more chicken strips.
After coating 3 strips of chicken, the nut mixture on the plate may start to get lumpy from the residual coconut milk.
Discard the small amount of nut mixture left on the plate and wipe off any coconut milk from the plate with a paper towel.
Then add 3 more tablespoons of the nut mixture to the plate and repeat the coating process. Continue the process with 3 strips of chicken (and 3 tablespoons of the nut mixture) at a time.

Cook the Chicken Strips:

Put a cooling rack on top of a large plate for use after the chicken is cooked. Set aside.
Heat a large skillet on medium heat and add canola oil. Then using a cooking fork, gently transfer each strip of coated chicken to the pan.
It works best if a cooking fork is used rather than tongs when moving and turning the chicken so that the nut mixture doesn’t rub off.
Keep a close eye on the chicken as its cooking and as soon as the bottom side starts to turn a golden brown color, gently turn the pieces over.
If the chicken is browning too quickly, turn the heat down just a bit.
Once both sides of the chicken pieces are lightly browned and the chicken is thoroughly cooked, turn off the heat and with a cooking fork, gently transfer them from the pan onto the cooling rack.
Some of the nut coating may come off of the chicken when cooking. For the residual nut mixture that’s left in the pan, scoop it out with a small spoon (tilt the spoon in the pan after scooping out the nuts to drain off the oil) and lay the nuts on top of the strips of chicken.
Season – add a light sprinkle of salt on the cooked chicken (or salt to taste).

Serve:

Just before serving, drizzle peanut sauce over the chicken. Top with chopped green onion.
Serve warm on top of a salad or over your favorite rice and, or vegetables.
Here's a link to the recipe for; "Easy Peanut Sauce".

Notes

TIP:

When turning the chicken in the pan, transferring the cooked chicken out of the pan, and putting the chicken on serving plates or bowls; it’s best to use a cooking fork (rather than tongs) so that the nut mixture doesn’t rub or fall off of the chicken.

Author: Nancy@CouponClippingCook

Course: Main Course, Salad

Cuisine: American

Keyword: Almonds, Chicken, Coconut, Nut Crusted Chicken, Walnuts

This recipe was originally posted on January 9, 2013.