Clay Pot Sesame Chicken

• 1/2 cup creamy peanut butter
• 1 inch piece ginger, peeled and minced
• 3 garlic cloves, mined
• 1 teaspoon Chinese five spice powder
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons sake (rice wine) or 2 tablespoons sherry wine
• 1 tablespoon chinese red rice vinegar or 1 tablespoon red wine vinegar
• 1 teaspoon toasted sesame oil
• 1/4 - 1/2 teaspoon hot pepper flakes
• 1/2 teaspoon black pepper
• 2 whole chicken breasts, skinned and split
• 1/2 cup scallion, chopped (white & tender green parts)

1. Pre-soak 3-quart clay pot.
2. Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
3. Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450u0b0F and cook for 45 minutes, or until the chicken is cooked through.
4. Transfer the chicken to a serving plate and garnish with the scallions.

peanut butter, ginger, garlic, spice powder, chicken broth, soy sauce, sake, chinese red rice vinegar, sesame oil, hot pepper, black pepper, chicken breasts, scallion

Taken from www.food.com/recipe/clay-pot-sesame-chicken-489753 (may not work)