Ingredients
Panko Chicken
2 chicken breast
½ tsp garlic powder
1 tsp soy sauce
1 tsp rice vinegar
1 tsp honey
to taste salt and pepper
1 eggs
½ cup flour
1 ½ cup panko bread crumbs
¼ tsp salt
2 tbsp avocado oil
Peanut Sauce
1 cup coconut milk
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp garlic
½ tsp ginger
Tools
1 air fryer
Directions
Panko Chicken
Step 1
Remove tenders from chicken breast and then flatten out until breast is even all the way through.
2 chicken breast
Step 2
Marinate chicken breast with garlic powder, rice vinegar, honey, and salt and pepper.
2 chicken breast
½ tsp garlic powder
1 tsp soy sauce
1 tsp rice vinegar
1 tsp honey
to taste salt and pepper
Step 3
Season breadcrumbs with some salt and avocado oil.
1 ½ cup panko bread crumbs
¼ tsp salt
2 tbsp avocado oil
Step 4
Coat marinated chicken in flour, eggs, and then panko breadcrumbs.
2 chicken breast
1 eggs
1 ½ cup panko bread crumbs
Step 5
Press in breadcrumbs firmly and cook in airfryer - cook at 390 degrees for 8 minutes, then flip and cook at 400 for 2 minutes.
Step 6
Cut up panko chicken. Serve with jasmine rice, veggies, the peanut sauce, and enjoy!
Peanut Sauce
Step 1
In a bowl, combine coconut milk, peanut butter, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Stir until thick
½ tsp ginger
1 cup coconut milk
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
