Peanut Butter Panko Chicken with Coconut Noodles

Directions

1. 1
   Add all the sauce ingredients to a blender or food processor and process until smooth.
2. 2
   Add 1/4 of the sauce to a wide shallow bowl.
3. 3
   Heat a large skillet over medium heat and add the panko crumbs, stir until toasted, remove from heat and place half in a small bowl and half on a wide, shallow bowl or plate (adding more to the plate as needed).
4. 4
   Place the flour on a separate wide, shallow bowl or plate.Preheat oven to 400 degrees F. Line a large baking sheet or roasting pan with parchment or grease lightly with oil.Season the chicken well with salt and pepper. Use tongs to dredge in flour then coat in sauce - just a thin layer - use a butter knife or pastry brush to scrape off excess - then cover with panko crumbs patting on with your fingers.
5. 5
   Place on prepared baking sheet and repeat until all the chicken is coated. Lightly sprinkle some of the leftover panko crumbs over top of the chicken.
6. 6
   Bake until cooked through 15 - 20 minutes depending on the size of your chicken (internal temperature should reach 165 degrees F.)In a medium saucepan bring the coconut milk plus 1 can of water to a boil and cook the noodles to al dente.
7. 7
   Drain the noodles over a bowl and reserve the pasta water.
8. 8
   Add the noodles to a bowl with some of the reserved coconut water and 1/2 of the remaining peanut sauce. Stir together until the peanut sauce melts - add more of the coconut water if needed to form a light sauce.
9. 9
   Serve the chicken over the coconut noodles drizzled with the remaining peanut sauce and garnished with chopped scallions.