Coconut Crusted Chicken with Cashew Coconut Chili Sauce

We (well I) accidentally replaced red curry paste with ground fresh chili paste (Sambal Oelek) plus several intentional quantity modifications and we liked it.  We’ll just have to try it with red curry paste someday…

(modification of recipe originally from Cooking Light)

Serves 4

CHICKEN:

• 4 (4-ounce) skinless, boneless chicken breast halves
• ½ teaspoon kosher salt
• 1 tablespoon cornstarch
• ¼ teaspoon ground red pepper
• ½ cup panko (Japanese breadcrumbs)
• ¼ cup shredded unsweetened coconut
• 1 large egg white, lightly beaten
• 2 teaspoons canola oil

SAUCE:

• ¾ cup light coconut milk, canned
• 2 teaspoons sugar
• 1 teaspoon chili paste
• ½ teaspoon cornstarch
• 1 teaspoon canola oil
• ¼ cup finely chopped shallots
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• ¼ cup chopped dry-roasted unsalted cashews
• 1 tablespoon fresh lime juice
• 2 teaspoons fish sauce

Preheat oven to 400 degrees.

To prepare chicken: sprinkle chicken evenly with salt.  Combine cornstarch and red pepper in a large zip-top bag.  Combine panko and shredded coconut in a shallow dish.  Place egg white in another shallow dish.  Add chicken to bag; seal and shake well to coat evenly.  Remove from bag; discard remaining cornstarch mixture.  Dip 1 chicken breast in egg white; dredge in panko mixture.  Repeat procedure with remaining 3 chicken breast pieces, egg white and panko mixture.

Heat 2 teaspoons oil in a large oven-proof nonstick skillet over medium-high heat.  Add chicken to pan; cook 2 minutes on each side or until slightly browned.  Place skillet in oven.  Bake at 400 degrees for 8 minutes or until done.

To prepare sauce: combine coconut milk, sugar, chili paste and cornstarch in a small bowl.  Heat oil in a large saucepan over medium heat.  Add shallots, ginger and garlic to pan; cook 1 minute, stirring frequently.  Add coconut milk mixture; bring to a boil.  Cook 1 minute or just until slightly thick, stirring constantly.  Remove from heat; stir in cashews, juice and fish sauce.

Nutritional Info/Serving:  Calories 318, Fat 13 g, Protein 29 g, Carbs 19 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 Blue, 1 tsp