One of my favorite condiments is peanut sauce, or what I like to call saute sauce. When we lived in Holland that’s what it was called. My mom would make chicken strips or skewers and we’d dip our chicken in that warm peanuty sauce. Anytime I eat Thai food I have to order peanut sauce. I’m slightly obsessed.
Peanut sauce isn’t loved by everyone in my house though. Since it’s me and the husband by logical deduction that means he’s the one that doesn’t like it. I don’t force him to eat it anymore, but I did find a way to enjoy the peanut and chicken flavor profile last night.
Crunchy Peanut Chicken Strips (gluten free)
makes 4 servings
- 2 large chicken breasts (about 1.5 lb), sliced into strips
- 3/4 cup oats
- 3/4 cup dry roasted peanuts
- 1/2 tsp garlic powders
- 1/4 tsp chili powder, pepper and sea salt
- 1 egg
- 1/8 cup milk of choice
- 1/4 cup peanut flour
- Olive oil spray
- Pre-heat your oven to 350 degrees. Prepare a baking sheet lined with a wire rack. Coat the rack with olive oil spray.
- In the food processor combine the oats and peanuts. Pulse until it becomes a finer mixture but still with some larger chunks. Place oat/peanut mixture in a bowl and stir in the garlic powder, chili powder, pepper and sea salt.
- In a large ziplock bag place the chicken and peanut flour. Shake to coat the chicken with flour.
- Whisk together the egg and milk in a bowl.
- You should place your liquid and oat mixture placed near your rack. Take the chicken, one piece at a time, and dip in the liquid, let the excess egg drip off, then dredge in the oat mixture. Place on the wire rack and repeat with the remaining chicken strips.
- Coat the top of the chicken strips with olive oil spray. Bake for 25 minutes, or until fully cooked through, but not overcooked.
- You could easily make this an almond chicken by substituting in almond meal for the peanut flour and whole almonds for the dry roasted peanuts.
- Change up the size of strips. Make little nuggets or large pieces – whatever works for you!