Marinade the Boneless, Skinless Chicken Breast (1.5 pound) in Soy Sauce (1 tablespoon), Sesame Oil (1 teaspoon), and Salt (1/2 teaspoon) about 30 minutes.
Put Coconut Milk (1 cup), Creamy Peanut Butter (1 cup), Soy Sauce (1 tablespoon), Fish Sauce (1 tablespoon), Rice Vinegar (1 tablespoon), Sesame Oil (1/2 teaspoon), and Brown Sugar (2 tablespoon) for the peanut sauce in a small saucepan.
Put the saucepan over medium-high heat. Stir constantly using a spatula, make sure it's heat resistant!
When the sauce begins to thicken, remove from heat. This only takes approximately 2 minutes so do not walk away.
Heat Peanut Oil (2 tablespoon) in a wok over high heat. Add the marinated chicken to the wok in a single layer. Allow the chicken to sear for about 30 seconds before flipping them over, then stir-frying till they are fully cooked.
Remove the chicken from the wok and place in a large bowl.
Pour 2 - 3 tablespoons of the peanut sauce over the cooked chicken. Stir to coat.
Serve immediately over steamed rice, with the remaining sauce on the side. Garnish with Dry Roasted Peanuts (1/2 cup), Fresh Cilantro (1/2 cup), and Carrot (1/2 cup).