- 4
Ingredients
- 3/4 cup brown basmati rice
- 1 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/3 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 3/4 cup panko (Japanese breadcrumbs)
- 1/2 cup finely shredded unsweetened coconut
- 1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- Cooking spray
- 3 tablespoons canola mayonnaise
- 2 teaspoons rice vinegar
- 2 teaspoons Sriracha (hot chile sauce)
- 2 teaspoons lower-sodium soy sauce
Preparation
Step 1
1. Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.
2. Bring rice and stock to a boil in a small saucepan; cover, reduce heat to low, and simmer 25 minutes. Remove from heat; cover and let stand 5 minutes. Stir in cilantro and lime juice.
3. Place flour in a shallow dish. Place egg whites in a shallow dish. Combine panko and coconut in a shallow dish. Sprinkle chicken with pepper and salt. Dredge half of chicken in flour; dip in egg whites. Dredge in panko mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray. Repeat procedure with remaining chicken. Bake at 450° for 6 minutes on each side or until done. Combine mayonnaise and remaining ingredients in a small bowl. Serve chicken with dipping sauce and rice.