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Panko Chicken with Peanut Sauce
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Panko Chicken with Peanut Sauce

30 minServes 2Nutri-Score C€€
from @nutrientmatters33 imports5 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breasts (boneless, skinless)Meat2 pieces
  • garlic powder (for the chicken)Spices500 mg
  • soy sauce (for the chicken)Pantry5 ml
  • rice vinegar (for the chicken)Pantry5 ml
  • honey (for the chicken)Pantry7 g
  • salt (divided)Spices1.5 g
  • black pepper (freshly ground)Spices1 g
  • avocado oilPantry30 ml
  • panko breadcrumbsBakery60 g
  • coconut milk (for the sauce)Pantry240 ml
  • peanut butter (heaping tablespoons)Pantry40 g
  • soy sauce (for the sauce)Pantry30 ml
  • brown sugarPantry24 g
  • rice vinegar (for the sauce)Pantry15 ml
  • garlic (minced)Produce1 piece
  • ginger (grated)Produce1 g

per serving

Nutrition

539kcal

Carbs
31 g
Proteins
34 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl
  • Saucepan
  • Whisk

step by step

Method

  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.
    Step 1

  2. Coat in panko

    • Brush the chicken with avocado oil.
    • Press the panko breadcrumbs onto both sides of the chicken.
    Step 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.
    Step 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.
    Step 4

  5. Serve

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