Quinoa chicken fingers with peanut sauce
easy
60 mins
60 mins
Ingredients
- 100 g Quinoa (see tip on the right)
- 7-10 Tbsp Salt, sugar
- 1 Radish
- 2 Carrots
- 1 big apple (e.g. Braeburn)
- 4 TABLESPOONS Cider vinegar
- 5 TABLESPOONS Oil
- 1 Mini Romaine lettuce
- 150 g Peanut cream (glass)
- 4 TABLESPOONS Soy sauce
- 1 red chilli pepper
- 600 g Chicken filet
- 2 Eggs (Gr. M)
- 100 g Panko crumbs (Japanese breadcrumbs; alternatively breadcrumbs)
Directions
- 1
Rinse quinoa thoroughly in a sieve. 1⁄4 Bring l salted water to the boil and cook the quinoa for 15-20 minutes.
- 2
For the salad, clean, peel and wash the radish and carrots. Wash, quarter and core the apple. Grate everything roughly. Mix with 1⁄2 TL salt, 1 TL sugar, vinegar and 2 EL oil. Clean, wash and drain the salad.
- 3
Drain quinoa, quench cold and drain.
- 4
For the sauce, stir peanut cream, soy sauce and approx. 3 tbsp. water until smooth. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Stir into the sauce.
- 5
For the Chicken Fingers, wash the meat, dab dry and cut into thirds lengthwise. Season with salt. Whisk the eggs in a deep plate. Mix the quinoa with the pancake crumbs. Turn the meat first in the egg, then in the quinoa mixture and press a little.
- 6
Heat 3 tablespoons of oil in a large frying pan. Fry the Chicken Fingers in it all around at medium heat for about 10 minutes.
- 7
Cut romaine lettuce into fine strips, fold into the radish mixture and season again. Drain Chicken Fingers briefly on kitchen paper. Serve with salad and peanut sauce.
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