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Carb Smart Peanut-Crusted Chicken

Carb Smart Peanut-Crusted Chicken

with Hoisin and Stir-Fried Veggies

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Crispy, crunchy, juicy – all the things you love about fried chicken...but oven-baked. Drizzle with umami-packed hoisin sauce for a boost of sweet-savoury flavour.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)
Allergens:Peanut/CacahuèteSoy/SojaSesame/SésameMustard/MoutardeWheat/BléEgg/Oeuf

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

2 unit

Green Onion

160 g

Sweet Bell Pepper

170 g

Carrot

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

170 g

Green Beans

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate44 g
Sugar22 g
Dietary Fiber8 g
Protein47 g
Cholesterol135 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Paper Towel
Plastic Wrap
Rolling Pin
Shallow Dish
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim, then halve green beans. Peel, then cut carrot into 1/4-inch rounds. Core, then cut pepper into 1/4-inch slices. Thinly slice green onions. Peel, then mince or grate garlic. Finely chop peanuts.

2

Pat chicken dry with paper towels, then season all over with salt and pepper. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Combine peanuts and panko in a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into peanut-panko mixture to coat completely

3

Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake, in the middle of the oven, flipping halfway through cooking until cooked through, 16-18 min.**

4

While chicken bakes, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots. Cook, stirring often, until slightly softened, 2- 3 min. Add green beans and peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.

5

Remove the pan from heat. Add soy sauce and half the green onions to veggies. Toss to coat.

6

Slice chicken. Divide stir-fried veggies between plates. Top with chicken. Drizzle hoisin sauce over top, then sprinkles with green onions.