(Total time does not include time to marinate the chicken): 30minutes
2boneless skinless chicken breasts
3/4cupwhole raw almonds
1teaspoonground black pepper
3/4teaspoonsaltor salt to taste
Easy Peanut Saucefor the topping
2tablespoonschopped green onion (including the green part)for the topping
For Marinating and Coating the Chicken Strips:
Cut the chicken in strips lengthwise. Set aside for a moment.
In a medium size bowl, add the coconut milk. In the bowl, add the strips of chicken and let marinate for 30 minutes.
Remove the strips of chicken from the bowl and set on to a large plate. Discard the leftover coconut milk that was in the bowl. Sprinkle pepper, granulated garlic, and salt on each side of the chicken. Set aside for a moment.
In a food processor, add walnuts, almonds, and shredded coconut. Use the grind setting to chop them into the smallest pieces possible.
Spread 3 tablespoons of the nut mixture on to 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. Then turn over the chicken strip and gently lay it on the nut mixture to coat the other side. Set aside the coated piece of chicken on to 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.
For Cooking the Coated Chicken:
Add 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 are brown and the chicken is thoroughly cooked, gently remove them from the skillet on to 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. Sprinkle the chicken with 3 dashes of salt (or salt to taste).
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.
When transferring the coated chicken strips to and from the pan, and when turning the chicken strips over in the pan, it works best if a cooking fork is used rather than tongs so that the nut mixture doesn’t rub or fall off.