Coconut Chicken With Tropical Mango Rum Sauce
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52
Ingredients
| Dusting for chicken: | |||
| ½ | cup |
cornstarch
|
|
| ½ | teaspoon |
nutmeg
grated |
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | pounds |
chicken breasts
cut into strips |
|
| Mango rum sauce: | |||
| ¼ | cup |
rum
|
* |
| 2 | large |
mangos
peeled and diced |
|
| ½ | teaspoon |
nutmeg
grated |
|
| ⅓ | cup |
brown sugar, light
|
* |
| 1 | large |
lime juice
fresh and zest |
* |
| 1 | teaspoon |
ginger
fresh grated |
* |
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
scotch bonnet chile peppers
|
* |
| Coating for chicken: | |||
| 3 | large |
egg whites
|
|
| 2 ½ | cups |
coconut
grated |
* |
| 1 | x |
vegetable oil
as needed to fry |
* |
Directions
Mix the first 4 ingredients together in a large container with a top.
Add chicken pieces, toss until coated and set aside.
Place all Mango Rum Sauce ingredients in a blender or food processor and blend until smooth.
Add to a pot and simmer over low heat for 10 minutes.
Keep warm.
Whisk egg whites until frothy. Toss in chicken pieces until coated.
Place coconut in a bowl and dip each piece of chicken to coat with coconut.
Set aside.
Place enough oil to cover bottom of a large pan by ½ inch and heat to medium high.
Cook ½ the chicken at a time about 4 to 5 minutes each side.
Do not over crowd the pan.
Drain cooked chicken on paper towels.
Place chicken on a serving platter serve with Mango Rum Sauce.
Nutrition Facts
Serving Size 316g (11.1 oz)Amount per Serving
Calories 42714% of calories from fat
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 145mg
48%
Sodium 318mg
13%
Total Carbohydrate
11g
11%
Dietary Fiber 2g
9%
Sugars g
Protein
112g
Vitamin A 17%
•
Vitamin C 48%
Calcium 4%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
