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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Sweet Bell Pepper
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
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.
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
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.**
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.
Remove the pan from heat. Add soy sauce and half the green onions to veggies. Toss to coat.
Slice chicken. Divide stir-fried veggies between plates. Top with chicken. Drizzle hoisin sauce over top, then sprinkles with green onions.