EDAMAME Archive - Kimberly Zett https://thezett.com/category/ingredients/vegetables/edamame/ Piece by Piece Tue, 04 Nov 2025 19:01:12 +0000 de hourly 1 https://wordpress.org/?v=6.9.4 https://thezett.com/wp-content/uploads/2023/10/cropped-zett-icon-32x32.png EDAMAME Archive - Kimberly Zett https://thezett.com/category/ingredients/vegetables/edamame/ 32 32 Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw https://thezett.com/crispy-chicken-with-peanut-coconut-sauce-edamame-slaw/ https://thezett.com/crispy-chicken-with-peanut-coconut-sauce-edamame-slaw/#respond Thu, 12 Sep 2024 08:00:20 +0000 https://thezett.com/?p=269484 Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw. Crunchy, juicy chicken strips paired with a creamy, nutty peanut coconut sauce and a fresh, zesty edamame slaw. It’s comfort food with a twist - bold, fresh, and absolutely irresistible!

Der Beitrag Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw erschien zuerst auf Kimberly Zett.

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Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

September 12, 2024 by Kimberly

Crunchy, juicy chicken strips paired with a creamy, nutty peanut coconut sauce and a fresh, zesty edamame slaw. It’s comfort food with a twist – bold, fresh, and absolutely irresistible!

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TOTAL TIME

30 min

SERVES

3 bowls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This dish is the perfect mix of comfort and fresh, bold flavors. Juicy chicken strips with a golden, crispy coating are served alongside a creamy, dreamy peanut coconut sauce that has just the right balance of nuttiness and sweetness. Paired with a zesty edamame slaw, this combo is perfect for when you want something that feels indulgent but light and fresh at the same time. It’s all about that crunch, that sauce, and that fresh bite!

These crispy chicken strips are best served hot and fresh out of the pan with the sauce on the side or drizzled on top – your call! The peanut coconut sauce adds that creamy richness, and the fresh edamame slaw balances everything with its light crunch. Perfect for a casual weeknight dinner, a weekend lunch, or even a fun appetizer for a gathering. Pair it with some steamed rice or fresh greens for an extra touch.

Store any leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days. To keep the chicken crispy, reheat it in the oven instead of the microwave. The peanut coconut sauce can be kept for 3 days in the fridge.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

LET’S MAKE A PIECE OF HAPPINESS

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

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Author: Kimberly
Total Time: 30 min
Yield: 3 1x

Description

Recommended Equipment

sharp knife
cutting board
salad bowl
two small bowls
sieve
small pot with lid
three shallow bowls for breading
large pan

Ingredients

Units

CRISPY CHICKEN

400 grams chicken breast
2 tbsp all-purpose flour
1 egg
4 tbsp panko
4 tbsp bread crumbs
clarified butter for frying

PEANUT COCONUT SAUCE

3 tbsp peanut butter
1 tbsp soy sauce
1/2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp honey
juice of 1/2 a lemon
1 garlic clove
1 piece of ginger as the same size as the garlic clove
1 tsp fish sauce
1 tbsp sweet & sour sauce
100 milliliters coconut milk
1/2 tsp chili flakes

SLAW

150 grams red cabbage
150 grams white cabbage
100 grams edamame
1 spring onion
2 tbsp cilantro

SLAW DRESSING

1/2 tbsp sesame seeds
1/2 tbsp rice vinegar
1 tbsp honey
2 tbsp soy sauce
1/4 tsp ginger powder
1/4 tsp garlic powder
juice of 1/2 a lemon

Instructions

First, we’ll prepare the slaw. Slice the red and white cabbage into thin strips, wash them thoroughly, dry them, and put them in a salad bowl. Place the frozen edamame in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes. In the meantime, slice the spring onions into thin rings and pick the cilantro leaves off the stems, chopping them finely. Add both to the cabbage. Drain the edamame and add them to the slaw as well. Mix everything well and set it aside.
Next, grab a small bowl to prepare the dressing for the salad. Mix rice vinegar, honey, soy sauce, lime juice, sesame seeds, garlic powder, and ginger powder. Don’t pour the dressing over the slaw just yet—set it aside for now.
Now, let’s make the peanut coconut sauce. Peel and grate the garlic and ginger, then sauté them in some sesame oil in a small pot. Add the following ingredients: soy sauce, rice vinegar, honey, sweet & sour sauce, lime juice, fish sauce, chili, and coconut milk. Stir everything well. If the sauce is too thick, just thin it out with a little water. Keep it warm on very low heat with the lid on.
Set up a breading station with flour, egg, and a mix of panko and breadcrumbs. Coat the chicken in flour, shake off the excess, then dip it in the egg, making sure it’s well-covered. Finally, press it into the panko and breadcrumb mixture, ensuring the breading sticks well on all sides. Fry the chicken in a large pan with a bit of clarified butter over medium heat until crispy and cooked through. Slice the chicken into strips.
Pour the dressing over the slaw and mix everything well. Distribute the salad onto deep plates, then drizzle the peanut coconut sauce over it. Finally, place the crispy chicken strips on top of the sauce. Optionally, garnish with sesame seeds and spring onions.

Cook Time: 30 min

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Der Beitrag Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw erschien zuerst auf Kimberly Zett.

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