HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarb Smart Peanut Crusted Chicken
topBanner
Carb Smart Peanut-Crusted Chicken

Carb Smart Peanut-Crusted Chicken

with Hoisin and Stir-Fried Veggies

Read more

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
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
download icondownload icon
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.