COCONUT CHICKEN WITH PEANUT SATE
1 Pound Chicken breasts, boneless, skinless, sliced thinly
1/2 Cup Coconut, shredded, sweetened
1/2 Cup Coconut, shredded, unsweetened
2 Egg whites, beaten
Pinch of salt
4 Tbs Natural peanut butter
1 Tbs Chicken stock, fat-free
1 tsp Toasted sesame oil
1 Tbs Wheat-free tamari sauce (or soy sauce)
1 tsp Lemon juice
1/4 tsp Sambal (or tabasco)
1/4 tsp Indonesian fish sauce
1 tsp Honey
1/4 tsp Ground cumin
1/4 tsp Ground coriander
Preheat oven to 350 degrees
Cut chicken into strips. Place coconut in a food processor and chop briefly. Line a baking sheet with non-stick foil. Spread the coconut across the baking sheet in a single layer. Bake 7-10 minutes or until lightly toasted. Remove from oven and place in a shallow dish.
Increase oven to 450 degrees
Beat egg whites with pinch of salt. Dip chicken strips into the egg whites and then into the toasted coconut. Place the chicken on the baking sheet lined with non-stick foil. Bake for 10 minutes and then turn. Bake an additional 5 minutes or until done.
Whisk together peanut butter, chicken stock, sesame oil, tamari sauce, lemon juice, sambal, fish sauce, honey, cumin and coriander. Divide into six dishes. Divide chicken into six portions and serve with small dish of peanut sate. Enjoy!