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Coconut chicken with peanut slaw

Coconut chicken with peanut slaw


Coat chicken in coconut breadcrumbs and serve with a homemade peanut slaw for a zesty dinner that's full of different textures

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1073kj 255kcal
  • Fat
    Med 13%
  • Saturates
    Med 30%
  • Sugar
    Low 8%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • ½ tsp turmeric
  • ¼ tsp mild chilli powder
  • Juice of 3 limes
  • 4 Co-op chicken breast fillets, cut into strips
  • 40g Co-op desiccated coconut
  • 30g breadcrumbs
  • For the slaw:
  • 1 red pepper, thinly sliced
  • ¼ red cabbage, thinly sliced
  • 2 carrots, cut into thin strips
  • Zest and juice of 1 lime
  • 1 tsp Co-op dark soy sauce
  • 1 tsp Co-op sesame oil
  • 1 tbsp Co-op large roasted and salted peanuts, roughly chopped
  • ½ x 25g pack coriander, leaves only, to garnish


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. In a bowl, mix the turmeric, chilli powder and lime juice with a little seasoning
  3. Add the chicken strips and toss until completely coated
  4. Combine the coconut and breadcrumbs in another bowl, then add the chicken and toss to coat
  5. Arrange on a baking tray and bake for 20–25 mins, until cooked through and crisp at the edges
  6. While the chicken is cooking, toss the ingredients for the slaw together in a large bowl
  7. Serve the cooked chicken with the slaw and scatter over the coriander to garnish

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