Coriander, Sesame And Coconut Crusted Chicken With Lime Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 200 ml coconut cream
• 1/2 cup mirin
• 1/4 cup rice wine vinegar
• 2 garlic cloves, finely chopped
• 6 double kaffir lime leaves, finely shredded
• 2 teaspoons fish sauce
• 2 teaspoons chile pepper jam
• 1 teaspoon palm sugar
• 2 teaspoons oyster sauce
• 1 egg, lightly beaten
• 1/4 cup sesame seeds
• 1/4 cup coconut, shredded
• 1 garlic clove, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 4 skinless chicken breasts
• 2 tablespoons vegetable oil
• 250 g sugar snap peas

Recipe

• 1 to make the sauce combine all the sauce ingredients in a pan and bring to the boil.
• 2 reduce heat and simmer for a few minutes.
• 3 to prepare the chicken, dissolve the palm sugar in the oyster sauce.
• 4 stir in the egg and the sesame seeds, shredded coconut, garlic and coriander.
• 5 spread the crust over the top of the chicken breasts and refrigerate for 2 hours.
• 6 preheat an oven to 200°c.
• 7 heat the vegetable oil in a large fry pan.
• 8 place chicken breasts in pan, crust side down and cook over a moderate heat until crust is golden, about 5 minutes.
• 9 turn breasts and transfer to a baking tray, crust side up. bake for 10 minutes.
• 10 while chicken is cooking, bring a pot of water to the boil and lightly steam or blanch the sugar snap peas for 1 minute.
• 11 drain and divide between individual serving plates.
• 12 place chicken breast, crust side up, on the peas and spoon sauce around.