Peanut-Crumbed Chicken Tendies
with Creamy Lemon Slaw & Sriracha- Wheat
- Gluten
- Peanuts
- Eggs
- Sesame
- Soy
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Lime
280 g
Pork Schnitzel
1 packet
Sriracha
(May be present: Soy.)
1 sachet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Sesame, Soy;)
1
Gourmet Leaf Mix
1 packet
Trimmed Green Beans
Cooking Steps
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, crushed peanuts and the olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken tenderloins into flour mixture to coat, followed by the egg, and finally in breadcrumb mixture. Set aside on a plate.
• Set air fryer to 200°C. Place chicken into foil-lined air fryer basket and cook, until browned and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. NO AIR FRYER? Cook chicken in a large frying pan with a drizzle of olive oil over medium-high heat, until cooked through, 3-4 minutes each side.
• Meanwhile, slice lemon into wedges.
• In a large bowl, combine gourmet leaf, slaw mix with garlic aioli and a squeeze of lemon juice. Season to taste.
• In a small bowl, combine sriracha, the honey and a squeeze of lemon juice.
• To bowl with cooled green beans, add gourmet leaf mix. Drizzle with olive oil and add a good squeeze of lime juice. Season to taste. • Divide peanut-crumbed chicken tendies and creamy lemon slaw between plates. • Drizzle sriracha sauce over chicken. Serve with any remaining lemon wedges. Enjoy!
