Thai Peanut Chicken Breasts

• 4 whole Boneless, Skinless Chicken Breasts
• 1/2 cups All-purpose Flour
• 1/2 teaspoons Kosher Or Sea Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 Tablespoons Vegetable Oil
• 8 ounces, fluid Cream Of Coconut Thoroughly Mixed With 8 Ounces Water
• 1/4 cups Creamy Peanut Butter
• 13 cups Chicken Broth
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Unseasoned Rice Vinegar
• 1 Tablespoon Brown Sugar, Packed
• 1 Tablespoon Toasted Sesame Oil
• 1 Tablespoon Sambal Oelek (fresh Chili Paste) (2 Tablespoons If You Like Spicy)
• 1 teaspoon Fresh Ginger, Micro-planed
• 1 clove Garlic, Micro-planed
• 18 teaspoons Cayenne Pepper (1/4 Teaspoon If You Like Spicy)
• 2 Tablespoons Cornstarch Slurry (2 Tablespoon Cornstarch Dissolved In 1 Tablespoon Cold Water)
• 2 Tablespoons Fresh Cilantro, Roughly Chopped
• 2 cups Cooked Rice

1. 1.
2. Preheat your oven to 300 degrees F. 2.
3. Combine flour, salt, and black pepper in a 1 gallon re-sealable plastic bag.
4. Add the chicken breasts, one at a time, to flour mixture, shaking to coat and then removing to a plate.
5. 3.
6. In a large skillet, cook chicken, half of it at a time, in hot oil until brown, about 5 minutes, turning occasionally.
7. Transfer chicken to an ungreased 3-quart rectangular baking dish.
8. 4.
9. Whisk together the thinned coconut cream and peanut butter in a medium sauce pan over medium heat until smooth, add the broth, soy sauce, vinegar, brown sugar, sesame oil, chili paste, ginger, garlic, and cayenne pepper and stir to combine.
10. To complete the sauce, raise the temperature under the sauce pan to medium-high and bring the mixture to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
11. 5.
12. Pour peanut butter mixture over the chicken breasts, cover loosely with foil and bake for 1 hour, basting occasionally with the sauce during the hour.
13. Uncover and continue baking, uncovered, for 20 to 30 minutes more or until the chicken is very tender.
14. 6.
15. Transfer chicken to a serving platter for a family style service or to individual service plates over a bed of rice for individual service.
16. 7.
17. Prepare the sauce for service by transferring it to a medium sauce pan and bringing it to a boil over high heat; when the gravy comes to a boil add the corn starch slurry while constantly stirring until the gravy forms a thickened sauce.
18. Transfer the sauce to a gravy boat, spoon some of the sauce over the chicken breasts and sprinkle each breast with some of the cilantro.
19. Serve accompanied by the remaining sauce, hot cooked white rice and additional chopped cilantro.

chicken breasts, allpurpose, kosher, freshly ground black pepper, vegetable oil, cream of coconut thoroughly, peanut butter, chicken broth, soy sauce, rice vinegar, brown sugar, sesame oil, sambal oelek, fresh ginger, clove garlic, cayenne pepper, cornstarch, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/thai-peanut-chicken-breasts/ (may not work)