Coconut Chicken Strips And Basmati Rice

• 3/4 cup brown basmati rice
• 1 cup unsalted chicken stock (such as Swanson)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/3 cup all-purpose flour
• 2 large egg whites, lightly beaten
• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup finely shredded unsweetened coconut
• 1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• Cooking spray
• 3 tablespoons canola mayonnaise
• 2 teaspoons rice vinegar
• 2 teaspoons Sriracha (hot chile sauce)
• 2 teaspoons lower-sodium soy sauce

1. Preheat oven to 450u0b0. Place a foil-lined baking sheet in oven as it preheats.
2. Bring rice and stock to a boil in a small saucepan; cover, reduce heat to low, and simmer 25 minutes. Remove from heat; cover and let stand 5 minutes. Stir in cilantro and lime juice.
3. Place flour in a shallow dish. Place egg whites in a shallow dish. Combine panko and coconut in a shallow dish. Sprinkle chicken with pepper and salt. Dredge half of chicken in flour; dip in egg whites. Dredge in panko mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray. Repeat procedure with remaining chicken. Bake at 450u0b0 for 6 minutes on each side or until done. Combine mayonnaise and remaining ingredients in a small bowl. Serve chicken with dipping sauce and rice.

brown basmati rice, chicken, fresh cilantro, lime juice, flour, egg whites, unsweetened coconut, skinless, freshly ground black pepper, kosher salt, cooking spray, canola mayonnaise, rice vinegar, sriracha, lower

Taken from www.myrecipes.com/recipe/coconut-chicken-basmati-rice (may not work)