Makin’ It Monday: Coconut Chicken Lo Mien
ALEXANDRIA, VA – This week we wanted to make a twist on an Asian dish. This is far form a traditional dish but it is pack with flavor.
- 4 Chicken Tenders
- 2 Eggs (Beaten)
- 1/4 Cup Semi Sweet Coconut Flakes
- 1/4 Cup Coconut Cookies (ground into a powder)
- 1/4 Cup Corn
- 3 Carrots
- 1 Package of precooked Lo Mien
- Honey Teriyaki Sauce
Step 1: Cut carrots into 1.5″ pieces and quarter.
Step 2:Preheat oven to 400 degrees Fahrenheit.
Step 3: Gently pound chicken flat and slice into 1″ strips (short ways).
Step 4: Mix the coconut shavings and coconut cookie powder together for the breading.
Step 5: Place a thin layer of the coconut mixture on the baking dish to prevent the chicken from sticking.
Step 6: Dip the chicken in egg, then roll in the remaining coconut mixture and then place into the backing dish. Repeat till all the chicken has been breaded. (Hint: If there is any left over mixture, pour it over the chicken)
Step 7: Place the chicken in the over for 20 minutes.
Step 8: Place the corn and the carrots into boiling water to cook. Cook until carrots are nice and soft. Cooking time varies based on the thickness of the carrots.
Step 9: Place 1 package of lo mien in a skillet to cook. Cover the noodles with the honey teriyaki sauce and occasionally stir. The noodles will take about 5 minutes to cook if they are fully thawed.
Here is the finished product.
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