crunchy coconut cashew chik'un fingers & mango dipping sauce
Meatless doesn’t mean tasteless! Take a bite out of my crunchy coconut cashew chik’un fingers.
Servings 12 chik'un fingers
Ingredients
crunchy coconut cashew chik'un fingers
- 3 vegetarian chicken breasts
- 1 C canned coconut milk
- 2 tablespoon lime juice
- 1 C salted roasted cashews
- ½ C sweetened shredded coconut
- 1 C panko bread crumbs
- 1 teaspoon paprika
- 2 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ C all-purpose flour
mango dipping sauce (makes 1 ½ cups)
- 2 C red mango chunks (approximately 1 large red mango)
- 2 tablespoon lime juice
- 2 tablespoon apple cider vinegar
- 3 tablespoon agave nectar
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 400°F.
- Make sure the vegetarian chicken breasts are thawed fully. Cut each breast into 4 strips. NOTE: this is an old recipe and the chicken breast product that I used is not available. I suggest replacing this with unbreaded vegan chicken strips or the scallopini from Gardein.
- In a food processor, grind together cashews and coconut until a fine meal is formed, about the same size of pieces as the Panko bread crumbs. Put this mixture in a shallow dish and combine with Panko bread crumbs, paprika, garlic powder, and sea salt.
- Place all-purpose flour in one dish, and combine coconut milk and lime juice in a separate dish.
- Take one vegan chicken strip and dredge in flour, then coat in coconut milk mixture, then cover in the coconut cashew breading. Place all the chicken strips on a parchment lined baking sheet once breaded.
- Bake for 24 minutes total, but flip strips half way through. The breading will be very delicate, so be careful while you are flipping the chicken strips.
- While the strips are baking, prepare the mango dipping sauce.
- Blend all mango dipping sauce ingredients together in a high-powered blender until smooth.
- Serve chicken strips immediately after baking with mango dipping sauce.
