Crispy sesame chicken schnitzel with bok choy and peanut sauce

Crispy sesame chicken schnitzel with bok choy and peanut sauce

Based on 12 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"The crispy chicken schnitzel recipe with an Asian twist may look elaborate, but we'll guide you through it in just four steps. What makes the schnitzel so aromatic is the breading made from sesame seeds! Coconut milk adds the irresistible creamy texture and rich flavor that compliments the crispiness of the sesame breading. If you prefer less fat in your sauce, feel free to replace coconut milk with regular or lower-fat milk."

Difficulty

Medium 👍

Preparation

35 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
2
chicken breasts
4 tbsp
white sesame seeds
2 tbsp
black sesame seeds
150 g
jasmine rice
2
bok choy
1 clove
garlic
1
chili (for garnish)
1 tbsp
starch
1 tsp
water
tsp
salt
200 ml
coconut milk
2 tbsp
soy sauce
50 g
creamy peanut butter
salt
pepper
oil (for frying)
MetricImperial

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 butterfly

how-to-prepare-garlic

How to prepare garlic

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal1156
Fat55 g
Protein83 g
Carb87 g
  • Step 1/ 4

    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.
    • 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

    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.
    • 2 bok choy
    • 1 clove garlic
    • 1 chili (for garnish)
    • 1 tbsp starch
    • 1 tsp water
    • 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

    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.
    • 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.

    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!

    Crispy sesame chicken schnitzel with bok choy and peanut sauce

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