Quinoa Coated Chicken With Daikon Salad And Peanut Sauce - cooking recipe

Ingredients

1/2 cup quinoa
2 cups panko breadcrumbs
2 None eggs, beaten
1 1/4 lbs boneless skinless chicken breasts, cut into strips
1 None daikon radish (about 1 lb), peeled and grated
8 oz carrots, peeled and grated
1 large apple, cored and grated
6 tbsp canola or sunflower oil
4 tbsp cider vinegar
1/2 cup peanut butter
5 tbsp soy sauce
1 None red chili pepper, seeded and finely chopped
1 small Romaine lettuce, shredded

Preparation

Bring 1 1/4 cups water to a boil in a small saucepan on high heat. Add the quinoa. Reduce the heat to low and simmer for 15 mins or until tender. Drain well and cool. Mix with the panko breadcrumbs. Dip the chicken strips in the beaten egg then roll in the breadcrumb mixture to coat. Refrigerate for 20 mins.
For the salad, mix the grated daikon, carrots and apples in a bowl. Whisk 4 tbsp of the oil with the vinegar and a pinch of sugar. Season with salt and freshly ground black pepper. Pour over the salad; toss well to coat. Set aside.
For the peanut sauce, bring 1 cup water, the peanut butter and soy sauce to a boil in a small saucepan on high heat. Reduce heat to low and simmer for 3 mins until thickened. Add the chili pepper and remove from the heat.
Heat the remaining 2 tbsp oil in a large skillet on medium heat. Add the chicken and cook for about 10 mins, turning occasionally, until golden brown and cooked through. Drain on paper towels. Stir the shredded lettuce into the salad. Serve the chicken on the salad with the peanut sauce on the side.