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1 lb. boneless, skinless chicken breasts
3 tablespoons soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon sugar OR 1/2 packet sugar substitute
few drops coconut extract
1/3 cup all purpose flour
3 tablespoons coriander or parsley, chopped
1/3 cup unsweetened coconut
1/2 teaspoon salt
1/2 teaspoon pepper
lime wedges
Preheat oven to 425 degrees. Spray a baking sheet with non stick cooking spray. In a medium bowl, whisk together soy sauce, sesame oil, sugar or sub. and coconut extract. Slice each chicken breast into 4-6 strips. Add to soy mixture and stir to coat.
Let stand at room temperature no longer than 15 minutes. If longer, flavor and color will be too strong.
In a shallow bowl, using a fork, stir flour with coconut, coriander, salt and pepper until mixed. Dip chicken strips in coconut mixture, shaking off any excess.
Place coated chicken on prepared baking sheet. Bake on bottom oven rack for 5 minutes. Turn chicken and continue to bake until golden and chicken is cooked through (5-7 minutes).
Serve with lime wedge to squeeze over top.
Per serving: calories 215; protein 27.8g; total fat 6.9g; sat. fat 4.1g; carb 9.4g
