Crunchy Coconut Chicken with Zesty Thai Slaw | Easy Summer Meal

Ingredients

• 2 thin chicken cutlets, flattened evenly
• 1 1/2 cups of shredded coconut, finely grated
• 1 cup of gluten-free flour or similar coating
• 1 egg, whisked
• A pinch of salt and pepper
• 1 tablespoon of peanut or coconut oil for frying
• 1 cup bean sprouts (optional)
• 1 portion of bagged cabbage mix (carrots, red and green cabbage)
• 1 red jalapeño, chopped finely
• A small handful of fresh cilantro, finely chopped
• 1 tablespoon of tamari or soy alternative
• Juice from half a lime
• 1 tablespoon of rice vinegar
• 1 tablespoon fish sauce or similar
• 1 teaspoon of ginger, freshly grated
• 1 clove garlic, minced or crushed
• 1 teaspoon light peanut oil
• 1 tablespoon honey or a sweetener of your choice
• A handful of unsalted peanuts, roughly chopped for topping
• 2 tablespoons of smooth peanut butter (unsweetened)
• 1 tablespoon tamari or similar sauce
• 1 teaspoon sesame oil
• A splash of lime juice (from half a lime)
• 1 teaspoon of sriracha or chili sauce for heat
• 1 teaspoon of rice vinegar for tartness