In a mixing bowl, whisk together the chicken broth, coconut milk, soy sauce or coconut aminos, peanut butter, lemongrass and ginger.
Set the chicken into a casserole dish, and pour the liquid over it.
Bake for approximately 60 minutes or until the chicken reaches and internal temperature of at least 165 F. on a meat thermometer.
Cool slightly, remove lemongrass stick and discard, shred the chicken with forkes, then serve with sauce over brown rice or even riced cauliflower if you need to reduce carbs.
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Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also, sodium content can be greatly lowered by using low sodium soy sauce and chicken broth. That was not factored into this data. Neither were the peanuts used for garnish.