Crispy Coconut Crusted Chicken with Vibrant Thai Slaw | Perfect Summer Dinner - Recipe By Me

Ingredients

• 2 chicken breasts/cutlets, butterflied and pounded thin
• 1.5 cups finely shredded coconut
• 1 cup gluten-free flour
• 1 egg, beaten
• Salt and pepper to taste
• 1 tablespoon coconut oil or peanut oil for frying
• 1 bag cabbage slaw mix (red, green cabbage and carrot)
• 1 handful fresh cilantro, chopped
• 2 cups bean sprouts (optional)
• 1 tablespoon tamari
• 1 tablespoon rice vinegar
• Juice of 1/2 lime
• 1 red jalapeño, finely diced
• 1 clove garlic, crushed
• 1 teaspoon fresh ginger, grated
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 teaspoon peanut oil
• Unsalted roasted peanuts, roughly chopped, for garnish
• 2 tablespoons smooth peanut butter (no added sugar)
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon sriracha or chili paste