Thai Peanut Chicken
Adapted from Taste of Home "One Pan Recipes" publication, 2010. I don't know why they call it that, this recipe takes a baking dish, a saucepan, and a frying pan! Anyways, husband said, "Best chicken of all time," so doing the dishes was well worth it.
INGREDIENTS
Nutrition- 1(14 ounce) can light unsweetened coconut milk
- 1⁄4
- 1⁄3cup chicken broth
- 2tablespoons soy sauce
- 2tablespoons seasoned rice vinegar
- 1tablespoon packed brown sugar
- 1tablespoon toasted sesame oil
- 2teaspoons red curry paste
- 1teaspoon grated fresh ginger
- 1
- 1⁄4teaspoon cayenne pepper
- 1⁄2cup all purpose flour
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 4 -6
- 2tablespoons vegetable oil
- 2
-
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DIRECTIONS
- In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne. Bring to just boiling over medium-high heat; reduce heat. Simmer, uncovered for 15 minutes, stirring occasionally.
- Preheat oven to 300 degrees F. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken pieces, one at a time, shaking bag to coat.
- In a large skillet, brown chicken, half at a time, in hot oil, turning occasionally. Transfer chicken to an ungreased 2 quart rectangular baking dish.
- Pour peanut butter mixture over chicken. Cover loosely with foil.
- Bake for 1 hour, occasionally spooning sauce or turning chicken pieces.
- Bake uncovered for 20-30 minutes more, until chicken is very tender. Serve over hot cooked rice, spooning sauce and sprinkle with fresh cilantro.
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