No.15: Baked Quinoa Crusted Chicken with Peanut Sauce
Photos shown with thinly sliced English cucumber and Soba/buckwheat noodles. You can find soba noodles in the Asian food aisle at major grocery stores nowadays.
As food-label reading became one of my daily activities over the years, I came to know many packaged crumbs contain seeds or nuts. We happen to be an allergy-conscious family where we have to be aware of what we put in our mouths and control the intake of some foods (or not at all). We do enjoy foods regardless but the real problem lies in finding that crunch married to a good sauce without taking that pink pill, Benedryl.
One of the things I love to do is to find something that’s versatile (without hurting us, of course); something that I can use for different dishes and that can add different flavors throughout the busy week. If one thing can be used twice in a week for 2 different dishes, hey, score because trying to decide what to do for dinner can be a real pain.
This Asian-inspired dressing recipe I’ve had for a while, which was served at many occasions and loved by all, turns into the peanut sauce the next day. Or use the way it is if you’re sensitive to peanuts. Quinoa we cook, which became one of the go-to items at the lab as it can be cooked fairly quickly and go with many dishes, can be used to create the crunch we some times crave without reading food labels instead of serving in place of rice.
And this dish, it can be served with noodles or rice. Ah, versatile.
Baked crunchy quinoa crusted chicken cutlet with peanut sauce. Base dressing for the sauce (without peanut butter) can be used as an Asian-inspired dressing/sauce/marinade and still have a similar flavor if you have problems with peanuts.
- 1 cup quinoa (dry)
- 1 cup water
- 1 cup low sodium chicken broth or stock
- 1 pound boneless skinless chicken breast, sliced thin (1/4" thick or so), pounded thin
- 2 large eggs
- 2 tablespoon water
- 1 1/2 cup all-purpose flour
- 1-2 tablespoon garlic powder
- Oil for the pan
- Sea salt & white pepper to taste
- 2/3 cup vegetable oil
- 1/4 cup rice vinegar
- 3 tablespoon soy sauce
- 1/4 cup granulated sugar
- 2 tablespoon peanut butter*
- 1 tablespoon water*
In a sauce pan, combine quiona, water, and chicken broth/stock. Cool cooked quiona in room temperature and set aside.
Preheat the oven at 475F. Oil the bottom of a half sheet baking pan lightly.
Cut chicken breast in a bite size, about 1/4" thick and 2-3 inches strip. Season the both side of chicken with salt, white pepper, and garlic powder. Beat eggs with 2 tablespoon of water in a small bowl. Put flour and cooked quinoa in separate flat dishes. You should have 3 dishes with separate ingredients.
Coat sliced chicken cutlets in flour and shake excess off. Then dip in egg wash, and coat with cooked quinoa by pressing a cutlet gently so that quinoa sticks and chicken is completely covered. Place it on a prepared pan. Repeat this step until all chicken cutlets are coated.
Place the pan with cutlets in preheated oven. Bake for 10 minutes. Flip chickens and bake for another 5 minutes or until cooked through. Cutlets should look golden and crisp.
Take the pan out of the oven, let it cool for 5 minutes. Serve hot/warm.
Put first 4 ingredients in a small bowl and whisk until they are well combined. (Stop here if you're allergic to peanuts)
Loosen peanut butter with 1 tablespoon of water by lightly beating with a folk. Add peanut butter to the dressing, and whisk until they are well combined.
For chicken cutlet: 1 cup of dried quinoa should equal to about 3 cups of cooked quinoa. Alternatively, you can use pre-sliced chicken breast cutlet.
For peanut sauce: The dressing with first 4 ingredients can be used as a salad dressing or marinade if you are allergic to peanuts. Alternatively, you can use the peanut sauce for chicken satay or peanut noodle (shown above with soba/buckwheat noodle). It is very versatile and can be kept in the fridge for a while.