Imported from the web

Sesame Peanut Chicken

Name: Sesame Peanut Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 3.5 Chicken thighs (diced; source gives 3–4 thighs); 2 tbsp Low-sodium soy sauce (2 tbsp for the chicken and 2 tbsp for the sauce); 1 tsp Onion powder; 0.5 tsp Red pepper flakes; 0.5 tsp Black pepper; 2 Garlic (large cloves, grated; one for the chicken and one for the sauce); 1 tsp Baking soda; 1 tbsp Cornstarch; 1 tbsp Chili crisp (ingredients unspecified); 2 tsp Rice vinegar; 1 tsp Sesame oil; 1 tbsp Brown sugar; 2 tbsp Peanut butter; 2 tbsp Unsalted butter; Cooking oil (for searing; amount not stated); Green onions (for serving; transcript specifies onion whites are added); Sesame seeds (for serving); Cucumber (sliced, for serving); Limes (for serving)

Recipe by Zachs.foods Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Tender diced chicken is coated in a savory, lightly spicy marinade, seared, and tossed with a smooth peanut-butter sauce. Green onions, sesame seeds, cucumber, and lime are listed for serving.

3 servings25 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

3.5 Chicken thighs (diced; source gives 3–4 thighs)
2 tbsp Low-sodium soy sauce (2 tbsp for the chicken and 2 tbsp for the sauce)
1 tsp Onion powder
0.5 tsp Red pepper flakes
0.5 tsp Black pepper
2 Garlic (large cloves, grated; one for the chicken and one for the sauce)
1 tsp Baking soda
1 tbsp Cornstarch
1 tbsp Chili crisp (ingredients unspecified)
2 tsp Rice vinegar
1 tsp Sesame oil
1 tbsp Brown sugar
2 tbsp Peanut butter
2 tbsp Unsalted butter
Cooking oil (for searing; amount not stated)
Green onions (for serving; transcript specifies onion whites are added)
Sesame seeds (for serving)
Cucumber (sliced, for serving)
Limes (for serving)

Steps

1
Dice the chicken thighs and grate the garlic cloves, keeping one clove for the chicken and one for the sauce.
2
In a bowl, season the diced chicken with the chicken portion of soy sauce, onion powder, red pepper flakes, black pepper, grated garlic, baking soda, and cornstarch. Mix until the chicken is evenly coated.
3
In a separate bowl, combine the remaining soy sauce with the chili crisp, rice vinegar, sesame oil, brown sugar, peanut butter, and the remaining grated garlic. Whisk until smooth.
4
Heat some cooking oil in a pan for searing; the amount is not specified.
5
Add the coated chicken to the pan and sear for about 3–4 minutes per side.
6
Add the white parts of the green onions and the prepared sauce mixture to the pan.
7
Add the cooked chicken back to the pan and combine it with the sauce and onion whites.
8
Serve with green onion tops, sesame seeds, sliced cucumber, and limes.

Notes

The source does not specify quantities for the cooking oil or serving garnishes, nor describe how long to cook the sauce with the chicken after combining. Chicken quantity is given as a range of 3–4 thighs.