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Ingredients

• 4 boneless, skinless chicken breast halves
• 1 cup cooked jasmine rice
• 1/2 cup shredded coconut
• 2 green onions, finely sliced
• 1/2 cup finely chopped Thai basil
• 1/2 cup finely chopped cilantro
• 2 tablespoons Thai chili sauce
• 2 limes, juice and zest, divided
• 2 cups flour
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 can (14 oz.) coconut milk
• 1 cup chopped roasted peanuts
• 3/4 cup panko
• 1/4 cup white sesame seeds, toasted
• 1/4 cup black sesame seeds, toasted
• 1/2 english cucumber, thinly sliced
• lime wedges
• cilantro
• For the Thai Slaw:
• 3/4 C. chunky peanut butter
• 1/4 C. seasoned rice vinegar
• juice of 1 Lime
• 1 Finely Minced Thai chili
• 1/2 C. Chopped cilantro
• 1/2 C. Chopped basil
• 1 napa cabbage finely sliced
• 1 english cucumber coarsely grated
• 1 Grated carrot
• 1/2 of a red onion finely diced.

Description

This Incredibly Delicious, Aromatic, Spicy And Flavorful Recipe Was A National Chicken Cooking Contest Winner. It Was Created By Michelle Anderson Of Eagle, Idaho. It Is Worth Every Minute Of The Preparation.

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