Recipe: All-Bran Crispy Coconut Sesame Chicken with Soy Lime Dipping Sauce

Bored of your same old chicken recipes? Change it up with this Crispy Coconut Sesame Chicken with Soy Lime Dipping sauce recipe from Sneaky Chef Missy Chase for Kellogg’s All Bran.

Prep Time: 10 min. | Total Time: 35 min. | Makes: 6 servings

What You Need!

1 cup All-Bran Original® cereal

1/2 cup + 2 tbsp sweetened shredded coconut, divided

1 1/2 tsp garlic powder

1 tsp ground ginger

1/4 tsp ground black pepper

1 tsp canola oil

1 tbsp + 1 tsp sesame seeds, divided

1 1/2 lb boneless, skinless chicken breasts

(approx. 3 large)

1/4 cup + 1/3 cup mayonnaise, divided

2 tbsp +1/3 cup lime juice, divided

1 tbsp reduced-sodium soy sauce

4 tsp white sugar
Make It!

COMBINE cereal, 1/2 cup (125 mL) coconut, garlic powder, ginger and pepper in a food processor – processing with pulse action to fine consistency. Drizzle in oil, using pulsing action to combine. Stir in1 tbsp (15 mL) sesame seeds. Place mixture into shallow dish or onto plate.

BEAT 1/4 cup (50 mL) mayonnaise and 2 tbsp (25 mL) lime juice in medium bowl to combine well.

CUT each chicken breast into 2 pieces of similar size and thickness (slant cut for equal thickness). Using tongs, dip chicken pieces into mayonnaise mixture, allowing excess to drip off. Coat with cereal mixture, pressing gently. Place coated chicken single layer on foil-lined baking sheet. Sprinkle with remaining coconut. Discard remaining mayonnaise mixture and remaining cereal mixture (if preparing Satay-Style Dipping Sauce below, reserve 1/4 cup/50 mL cereal mixture).

BAKE coated chicken in 400°F (200°C) oven until food thermometer reads (170°F/ 77°C) at centre of chicken pieces – about 25 minutes. Serve with Soy Lime Dipping Sauce.

SOY LIME DIPPING SAUCE: In small bowl, combine 1/3 cup (75 mL) each of the remaining mayonnaise and lime juice, with the soy sauce, sugar and 1 tsp (5 ml) remaining sesame seeds. Divide into 6 portions.

Tip: Another great dipping sauce alternative is our SATAY-STYLE DIPPING SAUCE. In small saucepan, combine âˆ cup (125 mL) water, 2 tbsp (25 mL) reduced-sodium soy sauce, 2 tbsp (25 mL) peanut butter and 1 tbsp (15 mL) lime juice. Add reserved cereal mixture. Stir and heat to a boil. Simmer, for 5 minutes, stirring often.