Quinoa Chicken Fingers with peanut sauce

Name: Quinoa Chicken Fingers with peanut sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Quinoa; 1 (approx. 500 g) Radish; 250 g Carrots; 1 big apple; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 4 TABLESPOONS Cider vinegar; 6 TABLESPOONS Oil; 1 red chilli pepper; 5 TABLESPOONS Soy sauce; 150 g Peanut cream; 600 g Chicken filet; 2 Eggs (size M); 100 g Pancreas crumbs; 1 Mini Romaine lettuce

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Quinoa
1 (approx. 500 g) Radish
250 g Carrots
1 big apple
7-10 Tbsp Salt
1 TEASPOON Sugar
4 TABLESPOONS Cider vinegar
6 TABLESPOONS Oil
1 red chilli pepper
5 TABLESPOONS Soy sauce
150 g Peanut cream
600 g Chicken filet
2 Eggs (size M)
100 g Pancreas crumbs
1 Mini Romaine lettuce

Directions

1
Cook the quinoa in 300 ml boiling water for about 20 minutes. Clean, peel and wash the radish and carrots. Wash, quarter and core the apple. Grate everything roughly. Mix with 1 tsp salt, sugar, vinegar and 4 tbsp oil. Set aside. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. For the peanut sauce, boil 250 ml water and soy sauce. Stir in peanut cream and bring to the boil. Stir in the chilli and remove from the stove
2
Drain the quinoa, quench cold and drain. Wash the meat and dab dry. Depending on the size, cut the fillets in half or in thirds lengthwise. Season with salt. Whisk the eggs in a deep plate. Mix quinoa with pancob crumbs. Turn fillets first in the egg, then in the quinoa mixture. Heat 2 tablespoons of oil in a large frying pan. Fry the fillets on both sides over medium heat for about 5 minutes.
3
Clean and wash the salad and cut into fine strips. Mix into the radish mixture and season to taste. Drain the fillets on kitchen paper. Serve with salad and peanut sauce