Quinoa chicken fingers with peanut sauce

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 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. 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. 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. 3

    Drain quinoa, quench cold and drain.

  4. 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. 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. 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. 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.