Crispy sesame chicken schnitzel with bok choy and peanut sauce
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
knife, cutting board, bowl (large), plate (large), saucepan (small), whisk, nonstick pan, spatula
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How-To Videos
How to butterfly
How to prepare garlic
How to cook aromatic rice
Nutrition per serving
Step 1/ 4
- 150 g jasmine rice
- 2 chicken breasts
- knife
- cutting board
Cook the rice according to the package instructions. Meanwhile, butterfly the chicken breasts: Slice chicken breasts horizontally, but do not cut all the way through so they do not fall apart, and open like a book.
Step 2/ 4
- 2 bok choy
- 1 clove garlic
- 1 chili (for garnish)
- 1 tbsp starch
- 1 tsp water
- ⅛ tsp salt
- 4 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- bowl (large)
- plate (large)
Cut bok choy into quarters lengthwise. Finely chop garlic. Slice chili and set aside for later. In a large bowl, thoroughly mix chicken fillets with starch, water and salt until starch becomes slightly sticky. Mix white and black sesame seeds on a deep plate. Roll chicken in the sesame mixture. Press down the sesame breading.
Step 3/ 4
- 200 ml coconut milk
- 2 tbsp soy sauce
- 50 g creamy peanut butter
- salt
- pepper
- oil (for frying)
- saucepan (small)
- whisk
- nonstick pan
- spatula
In a small saucepan, combine coconut milk, soy sauce, and peanut butter. Bring to a boil while stirring and simmer for approx. 2–3 min. until sauce thickens slightly. Whisk until smooth. Season to taste with salt and pepper. Set aside and keep warm. Meanwhile, in a large, non-stick skillet, heat oil. Sear chicken fillets for approx. 4–6 min. on each side so that breading is lightly browned. Briefly remove chicken from the pan.
Step 4/ 4
Add bok choy to pan and sauté for approx. 3–5 min. Add garlic and sauté for approx. 1 more min. Arrange rice, chicken breast, and bok choy next to each other on a plate. Serve with peanut sauce and optionally garnish with chili slices.
Enjoy your meal!
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