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    You are in: Home / Australian / Coriander, Sesame and Coconut Crusted Chicken With Lime Sauce Recipe
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    Coriander, Sesame and Coconut Crusted Chicken With Lime Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Jewelies's Note:

    Please allow 2 hours refrigeration time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    chicken

    Directions:

    1. 1
      To make the sauce combine all the sauce ingredients in a pan and bring to the boil.
    2. 2
      Reduce heat and simmer for a few minutes.
    3. 3
      To prepare the chicken, dissolve the palm sugar in the oyster sauce.
    4. 4
      Stir in the egg and the sesame seeds, shredded coconut, garlic and coriander.
    5. 5
      Spread the crust over the top of the chicken breasts and refrigerate for 2 hours.
    6. 6
      Preheat an oven to 200°C.
    7. 7
      Heat the vegetable oil in a large fry pan.
    8. 8
      Place chicken breasts in pan, crust side down and cook over a moderate heat until crust is golden, about 5 minutes.
    9. 9
      Turn breasts and transfer to a baking tray, crust side up. Bake for 10 minutes.
    10. 10
      While chicken is cooking, bring a pot of water to the boil and lightly steam or blanch the sugar snap peas for 1 minute.
    11. 11
      Drain and divide between individual serving plates.
    12. 12
      Place chicken breast, crust side up, on the peas and spoon sauce around.

    Ratings & Reviews:

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    Nutritional Facts for Coriander, Sesame and Coconut Crusted Chicken With Lime Sauce

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 592.7
     
    Calories from Fat 270
    45%
    Total Fat 30.0 g
    46%
    Saturated Fat 15.4 g
    77%
    Cholesterol 189.7 mg
    63%
    Sodium 1074.1 mg
    44%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 5.4 g
    21%
    Sugars 5.8 g
    23%
    Protein 61.5 g
    123%

    The following items or measurements are not included:

    rice wine vinegar

    kaffir lime leaves

    chile pepper jam

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