Friday, November 12, 2010

Thai Peanut Chicken Breasts

Thai Peanut Chicken Breasts 
serves 4

This spicy Thai chicken dish can be made with either boneless, skinless chicken breasts (my personal favourite) or with bone in, skin on chicken pieces.  You may want to consider increasing the sauce ingredients to insure plenty of sauce to serve as an accompaniment and if you like your Thai food really spicy, add the cayenne pepper.


4   skinless, boneless chicken breasts
8-ounces  of  cream  of coconut mixed with 8-ounces water
1/4  cup  creamy peanut butter
1/3  cup  chicken broth
2  tablespoons  soy sauce
2  tablespoons  rice vinegar
1  tablespoon  packed brown sugar
1  tablespoon  toasted sesame oil
1 or 2  teaspoons of Sambal Oelek (fresh  chili paste), depending  on  personal preference
1  teaspoon  fresh ginger, micro-planed
1  clove  garlic, micro-planed
1/8  to 1/4 teaspoon  cayenne pepper, optional if you like it really spicy
1/2  cup  all-purpose flour
1/2  teaspoon  salt
1/2  teaspoon  ground black pepper
2  tablespoons  vegetable oil
2  tablespoons  snipped fresh cilantro
2  cups  hot cooked rice
2 tablespoons of corn starch slurry (1 tablespoon corn starch thoroughly mixed with 1 tablespoon of COLD water)


1.  Preheat your oven to 300° F.

2.  Combine flour, salt, and black pepper in a 1 gallon re-sealable plastic bag, add the chicken breasts, one at a time, to flour mixture, shaking to coat and remove to a plate.

3.  In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally. Transfer chicken to an ungreased 3-quart rectangular baking dish.

4.  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.  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 simmer and simmer, uncovered, for 15 minutes, stirring occasionally.

5.  Pour peanut butter sauce over the breasts, cover loosely with foil and bake the breasts for 1 hour, basting occasionally with the sauce during the hour.  Uncover and continue baking, uncovered, for 20 to 30 minutes more or until the chicken is very tender.

6. Transfer chicken to a serving platter for a family style service or to individual service plates over a bed of rice for individual service.

7.  Prepare the sauce for service by transferring it to a medium sauce pan and bring  to a boil over high heat; when the gravy comes to a boil add the slurry while constantly stirring until the gravy forms  a thickened sauce.  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. Serve accompanied by the  remaining sauce, hot cooked, white rice and additional chopped cilantro.

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