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Panko Chicken with Peanut Sauce and Colorful Sesame Veggie Slaw
It’s amazing how easy homemade peanut sauce is. This recipe makes a little extra and it keeps for about a week. You can also cut the chicken breasts into strips, thread on bamboo skewers and bake – for a super-easy and fun appetizer.
Prep Time: approx.
15 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. minutes .
Printed from fosterfarms.com
2 Foster Farms Panko Crusted Chicken Breasts
2 teaspoons toasted sesame oil
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 cup coleslaw mix (or shredded green and red cabbage with grated carrot)
2 tablespoons coarse-chopped cilantro
1 tablespoon toasted sesame seeds
<b>Peanut Sauce (makes about 3/4 cup):</b>
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons sugar
1 1/2 teaspoons minced fresh garlic
1/4 cut hot water
1 green onion, thinly sliced
Salt and Asian chili sauce to taste
1/3 cup creamy peanut butter
Preheat oven to 375°F.
Place chicken breasts on a baking sheet sprayed with non-stick cooking spray. Bake for about 16 to 20 minutes, or until chicken reaches an internal temperature of 165°F. Flip breasts halfway through cooking.
In a large bowl, whisk oil, vinegar and sugar together. Toss in coleslaw mix, cilantro and sesame seeds. Season to taste with salt and a little Asian chili sauce if desired for a spicy kick.
Meanwhile make the peanut sauce: In a small bowl, mix ingredients together until smooth. The sauce can be made up to 3 days in advance. Serve warm or at room temperature.
To serve, drizzle each chicken breast with about 1/4 cup peanut sauce and top with sesame coleslaw. Garnish with green onion.
Chef's Twist: If making skewers, cut each breast into 4 long strips and skewer. Place on sprayed baking sheet and cook for about 8 to 10 minutes, flipping skewers after 5 minutes. Serve with Peanut Sauce for dipping! A package of 2 breasts makes 8 skewers.