Name: Coconut Chicken Tenders with Thai Dipping Sauce & Cabbage-Mango Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 small bunch cilantro; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ jalapeño peppers; 1 ½ limes; 3 mangoes; 1 ½ medium heads napa cabbage; ¾ cup shredded unsweetened coconut; black pepper; chili powder; crushed red pepper; extra virgin olive oil; honey; mayonnaise; panko bread crumbs; rice vinegar; salt

Coconut Chicken Tenders with Thai Dipping Sauce & Cabbage-Mango SaladCoconut Chicken Tenders with Thai Dipping Sauce & Cabbage-Mango Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 small bunch cilantro

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ jalapeño peppers

1 ½ limes

3 mangoes

1 ½ medium heads napa cabbage

¾ cup shredded unsweetened coconut

black pepper

chili powder

crushed red pepper

extra virgin olive oil

honey

mayonnaise

panko bread crumbs

rice vinegar

salt

Instructions

Preheat oven to 190°C (375°F). Coat two baking sheet pans with a thin layer of oil.

Place bread crumbs, coconut, and spices in a small bowl. Stir to combine the breading mixture and set aside.

Place mayo and salt in a large bowl; stir to combine.

Pat chicken dry with paper towels, then slice lengthwise into ¾-inch strips. Add to the bowl with the mayo and toss to coat.

Add the breading mixture to the bowl with the chicken and turn to coat, pressing gently to adhere. Divide chicken between the baking sheets and arrange in a single layer.

Place chicken in the oven (it doesn't have to be fully heated) and bake, flipping halfway, until golden and cooked through, about 18 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, peel and mince ginger and garlic. Place both in a small saucepan along with honey, vinegar, water, and crushed red pepper. Set over medium-high heat and bring sauce to a boil.

Once the sauce is boiling, reduce to medium and cook, stirring occasionally, until thickened slightly, 3-4 minutes. Remove from heat, then transfer ⅓ of the sauce to a clean large bowl. Set remaining sauce aside for serving.

Juice limes into the bowl with the sauce, then whisk to combine the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl.

Peel mangoes and slice flesh away from the pit, starting with the flat sides; slice into ¼-inch thick pieces. Add to the bowl and toss to combine the salad.

Divide chicken and salad between plates. Serve with reserved sauce for dipping and enjoy!

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