Wednesday, November 21, 2018

Week 47: Peanut Crusted Chicken

The Recipe
2 tbsp soy sauce
1 tbsp rice wine vinegar (didn't have any, so I used white wine vinegar instead)
2 garlic cloves, finely chopped
1/2 spring onion or small regular onion, thinly sliced / chopped
1/2 tbsp honey
1/2 tsp ginger (should have been fresh, but I only had powdered)
450g chicken breast
1/4 cup bread crumbs
2 tbsp chopped peanuts
A dash of paprika
A dash of black pepper
Oil for cooking

In a large bag, combine the first 6 ingredients (soy through ginger) and squish around to mix. Add chicken and turn to coat evenly. Refrigerate for at least 4 hours (I left mine overnight).

In another bag, combine breadcrumbs, peanuts, paprika and pepper. Remove chicken from marinade (discarding the marinade) and add to the new bag, one piece at a time, shaking to coat each piece. Place the chicken in an oiled ovenproof dish and bake for 25-30 minutes or until chicken is done.

Serve with brown rice and stir fried vegetables.

The Verdict
Surprisingly DULL! It just didn't taste of... anything? Really weird. It looked and smelled delicious, but tasted extremely bland. Am definitely not going to bother with that again another time.

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