Name: Sweet & Sour Coconut Popcorn Chicken with Ginger-Garlic Green Beans
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 3 eggs; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 0.68 kg green beans; 1 ½ oranges; 1 ½ cups shredded unsweetened coconut; almond meal/flour; black pepper; brown sugar; cornstarch; extra virgin olive oil; ketchup; rice vinegar; salt; sesame seeds; soy sauce

Sweet & Sour Coconut Popcorn Chicken with Ginger-Garlic Green Beans Sweet & Sour Coconut Popcorn Chicken with Ginger-Garlic Green Beans — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

3 eggs

6 cloves garlic

3 (2 ½ cm) pieces ginger root

0.68 kg green beans

1 ½ oranges

1 ½ cups shredded unsweetened coconut

almond meal/flour

black pepper

brown sugar

cornstarch

extra virgin olive oil

ketchup

rice vinegar

salt

sesame seeds

soy sauce

Instructions

Preheat oven to 220°C (425°F). Line two baking sheet pans with aluminum foil.

Meanwhile, wash and dry the fresh produce.

Trim and discard ends of the green beans; transfer to one of the baking sheets, in a single layer.

Peel and mince garlic and ginger; sprinkle both over the green beans. Set aside.

Place coconut and almond flour in a large bowl; whisk to combine.

Whisk the eggs in a second large bowl.

Pat the chicken dry with paper towels and cut into bite-sized pieces; season with salt and pepper.

Toss chicken in the egg to coat. Working in batches, transfer chicken to the coconut mixture and turn to coat, pressing gently to adhere. Place chicken on the other the baking sheet, in a single layer.

Drizzle oil over the beans and chicken. Place both baking sheets in the oven and bake until chicken is golden brown and cooked through, and beans are fork-tender, 18-20 minutes.

Meanwhile, juice oranges into a medium saucepan. Add ketchup, oil, soy sauce, vinegar, and sugar; whisk to combine. Bring to a simmer over medium heat.

In a small bowl, make a slurry by whisking water with cornstarch until smooth.

Add cornstarch slurry to the saucepan in a steady stream while whisking quickly. Cook, whisking often, until sweet and sour sauce thickens, 2-3 minutes. Remove from heat.

Drizzle sweet and sour sauce over the baked chicken and gently toss to coat.

To serve, divide chicken and beans between plates. Sprinkle chicken with sesame seeds and enjoy!

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