Step 1Pour the rice flour in to a bowl.
Step 2Mix 2 eggs and half of the coconut milk in another bowl.
Step 3To a third bowl add 75g desiccated coconut, 25g dried quinoa, crushed chillies and a pinch of salt.
Step 4Using the inner fillet of the breast, panné the chicken through the flour, egg mix and finally the coconut crumb.
Step 5Deep fry for 4 minutes.
Step 6Add the rest of the coconut milk to the peanut butter to a bowl.
Step 7Add a generous pinch of crushed chillies and juice of a lime.
Step 8Mix to form a smooth sauce and decant in to a dipping bowl.
Step 9Remove the cooked chicken and drain the oil.
Step 10Finely slice broccoli, spring onions, baby corn and mange tout.
Step 11In a bowl, combine 1 tbsp soy sauce, rapeseed oil, juice of a lime, sliced red chilli and chopped coriander.
Step 12Add the sliced veg and toss to coat.
Step 13Serve on a sharing platter with the dipping sauce and salad.
- 2 Country Range Premium Chicken Breasts
- 400 ml Country Range Coconut Milk
- 1 tbsp Country Range Dark Soy Sauce
- 75 g Country Range Desiccated Coconut
- 1 pinch Country Range Crushed Chillies
- 1 tbsp Country Range Rapeseed Oil
- 25 g dried quinoa
- 1 pinch salt
- 2 Country Range Free Range Medium Eggs
- 100 g peanut butter
- 1 small red chilli, sliced
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