These Thai-style chicken tenders are crunchy, sticky, and irresistible all at once. Chicken strips are coated in a cashew & panko crumb, then fried until golden & crunchy before being smothered in a sweet-soy sauce. This yummy goodness sits atop a bed of fluffy ginger-infused coconut rice. Sided with a fresh carrot salad. Absolutely addictive!
Thai Chicken Tenders
Thai Chicken Tenders
with coconut rice & a side salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Carrot
- Cashew Nuts
- Chicken
- Coconut Milk
- Free-range Chicken Mini Fillets
- Fresh Ginger
- Jasmine Rice
- Lemon Juice
- Panko Breadcrumbs
- Piquanté Peppers
- Salad Leaves
- Sweet Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
IT’S ALL IN THE INFUSION
Place the rinsed rice, the grated ginger, the coconut milk, and 50ml of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBY CHICKY
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing a mixture of the chopped cashews and the breadcrumbs. Coat the chicken strips in the flour first, then in the egg, and, lastly, in the cashew crumb mixture.
NOW FOR THE FRYING
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden and cooked through, 1-2 minutes per side. Drain on paper towel.
STICKY COATING
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and the ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken & peppers are coated, 2-3 minutes (shifting occasionally).
TOUCH OF FRESHNESS
In a salad bowl, combine the shredded salad leaves, the carrot matchsticks, the remaining lemon juice, and seasoning.
TIME TO EAT
Make a bed of the coconut rice and top with the sticky chicken. Side with the dressed salad. Well done, Chef!
Jasmine Rice - 100ml
Fresh Ginger - 10g
Coconut Milk - 200ml
Cake Flour - 30ml
Cashew Nuts - 15g
Panko Breadcrumbs - 100ml
Free-range Chicken Mini Fillets - 150g
Sweet-soy - 110ml
Lemon Juice - 15ml
Piquanté Peppers - 20g
Salad Leaves - 20g
Carrot - 120g
IT’S ALL IN THE INFUSION
Place the rinsed rice, the grated ginger, the coconut milk, and 100ml of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBY CHICKY
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing a mixture of the chopped cashews and the breadcrumbs. Coat the chicken strips in the flour first, then in the egg, and, lastly, in the cashew crumb mixture.
NOW FOR THE FRYING
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden and cooked through, 1-2 minutes per side. Drain on paper towel.
STICKY COATING
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and the ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken & peppers are coated, 2-3 minutes (shifting occasionally).
TOUCH OF FRESHNESS
In a salad bowl, combine the shredded salad leaves, the carrot matchsticks, the remaining lemon juice, and seasoning.
TIME TO EAT
Make a bed of the coconut rice and top with the sticky chicken. Side with the dressed salad. Well done, Chef!
Jasmine Rice - 200ml
Fresh Ginger - 20g
Coconut Milk - 400ml
Cake Flour - 60ml
Cashew Nuts - 30g
Panko Breadcrumbs - 200ml
Free-range Chicken Mini Fillets - 300g
Sweet-soy - 220ml
Lemon Juice - 30ml
Piquanté Peppers - 40g
Salad Leaves - 40g
Carrot - 120g
IT’S ALL IN THE INFUSION
Place the rinsed rice, the grated ginger, the coconut milk, and 150ml of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBY CHICKY
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing a mixture of the chopped cashews and the breadcrumbs. Coat the chicken strips in the flour first, then in the egg, and, lastly, in the cashew crumb mixture.
NOW FOR THE FRYING
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel.
STICKY COATING
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken & peppers are coated, 3-4 minutes (shifting occasionally).
TOUCH OF FRESHNESS
In a salad bowl, combine the shredded salad leaves, the carrot matchsticks, the remaining lemon juice, and seasoning.
TIME TO EAT
Make a bed of the coconut rice and top with the sticky chicken. Side with the dressed salad. Well done, Chef!
Jasmine Rice - 300ml
Fresh Ginger - 30g
Coconut Milk - 600ml
Cake Flour - 90ml
Cashew Nuts - 45g
Panko Breadcrumbs - 300ml
Free-range Chicken Mini Fillets - 450g
Sweet-soy - 330ml
Lemon Juice - 45ml
Piquanté Peppers - 60g
Salad Leaves - 60g
Carrot - 240g
IT’S ALL IN THE INFUSION
Place the rinsed rice, the grated ginger, the coconut milk, and 200ml of salted water in a pot over medium-high heat. Cover with the lid and bring to the boil. Reduce the heat and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
CRUMBY CHICKY
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing a mixture of the chopped cashews and the breadcrumbs. Coat the chicken strips in the flour first, then in the egg, and, lastly, in the cashew crumb mixture.
NOW FOR THE FRYING
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel.
STICKY COATING
Drain the oil from the pan. Return the pan to medium heat with the sweet-soy and ½ the lemon juice. When starting to bubble, add the fried chicken and the peppers. Simmer until the sauce is sticky and the chicken & peppers are coated, 3-4 minutes (shifting occasionally).
TOUCH OF FRESHNESS
In a salad bowl, combine the shredded salad leaves, the carrot matchsticks, the remaining lemon juice, and seasoning.
TIME TO EAT
Make a bed of the coconut rice and top with the sticky chicken. Side with the dressed salad. Well done, Chef!
Jasmine Rice - 400ml
Fresh Ginger - 40g
Coconut Milk - 800ml
Cake Flour - 125ml
Cashew Nuts - 60g
Panko Breadcrumbs - 400ml
Free-range Chicken Mini Fillets - 600g
Sweet-soy - 440ml
Lemon Juice - 60ml
Piquanté Peppers - 80g
Salad Leaves - 80g
Carrot - 240g
Woolies Products in this dish
