Meatless doesn’t mean tasteless! Take a bite out of my crunchy coconut cashew chik’un fingers.
Preheat the oven to 400°F.
Make sure the vegetarian chicken breasts are thawed fully. Cut each breast into 4 strips. NOTE: this is an old recipe and the chicken breast product that I used is not available. I suggest replacing this with unbreaded vegan chicken strips or the scallopini from Gardein.
In a food processor, grind together cashews and coconut until a fine meal is formed, about the same size of pieces as the Panko bread crumbs. Put this mixture in a shallow dish and combine with Panko bread crumbs, paprika, garlic powder, and sea salt.
Place all-purpose flour in one dish, and combine coconut milk and lime juice in a separate dish.
Take one vegan chicken strip and dredge in flour, then coat in coconut milk mixture, then cover in the coconut cashew breading. Place all the chicken strips on a parchment lined baking sheet once breaded.
Bake for 24 minutes total, but flip strips half way through. The breading will be very delicate, so be careful while you are flipping the chicken strips.
While the strips are baking, prepare the mango dipping sauce.
Blend all mango dipping sauce ingredients together in a high-powered blender until smooth.
Serve chicken strips immediately after baking with mango dipping sauce.