Crispy sesame chicken schnitzel with bok choy and peanut sauce

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!