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Panko Chicken with Peanut Sauce
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Panko Chicken with Peanut Sauce

30 minPour 2Nutri-Score C€€
par @nutrientmatters34 imports5 fois cuisinées
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • chicken breasts (boneless, skinless)Viandes2 morceaux
  • garlic powder (for the chicken)Épices500 milligrammes
  • soy sauce (for the chicken)Épicerie5 ml
  • rice vinegar (for the chicken)Épicerie5 ml
  • honey (for the chicken)Épicerie7 g
  • salt (divided)Épices1,5 g
  • black pepper (freshly ground)Épices1 g
  • avocado oilÉpicerie30 ml
  • panko breadcrumbsBoulangerie60 g
  • coconut milk (for the sauce)Épicerie240 ml
  • peanut butter (heaping tablespoons)Épicerie40 g
  • soy sauce (for the sauce)Épicerie30 ml
  • brown sugarÉpicerie24 g
  • rice vinegar (for the sauce)Épicerie15 ml
  • garlic (minced)Fruits et légumes1 morceau
  • ginger (grated)Fruits et légumes1 g

par portion

Nutrition

539kcal

Glucides
31 g
Protéines
34 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Friteuse à air
  • Saladier
  • Casserole
  • Fouet

pas à pas

Préparation

  1. Marinate the chicken

    • Pat the chicken breasts dry and season with salt and pepper.
    • Whisk the garlic powder, soy sauce, rice vinegar and honey, then coat the chicken and let it sit.
    Étape 1

  2. Coat in panko

    • Brush the chicken with avocado oil.
    • Press the panko breadcrumbs onto both sides of the chicken.
    Étape 2

  3. Air fry the chicken

    • Air fry at 200 °C for 8 minutes.
    • Flip the chicken and air fry at 205 °C for 2 more minutes until golden and cooked through.
    Étape 3

  4. Make the peanut sauce

    • Combine the coconut milk, peanut butter, soy sauce, brown sugar, rice vinegar, garlic and ginger in a saucepan.
    • Warm over medium heat, whisking until smooth and slightly thickened.
    Étape 4

  5. Serve

    • Slice the panko chicken and serve with the peanut sauce.
    Étape 5
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