Quick and Easy Sesame Peanut Chicken

Ingredients

• 1 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 2 tbsp soy sauce (For seasoning the chicken)
• black pepper (To taste)
• 1 tsp onion powder (For seasoning the chicken)
• 0.5 tsp red pepper flakes (Adjust to taste)
• 2 cloves garlic (Grated; divided between the chicken seasoning and sauce)
• 0.5 tsp baking soda (For the chicken coating)
• 2 tbsp cornstarch (For coating the chicken)
• 1 tbsp rice vinegar (For the sauce)
• 1 tbsp chili crisp (Use more or less according to desired heat)
• 1 tsp sesame oil (For the sauce)
• 1 tbsp brown sugar (For the sauce)
• 2 tbsp peanut butter (Creamy peanut butter works best for a smooth sauce)
• 2 tbsp neutral cooking oil (For searing the chicken)
• 3 green onions (Use the white and pale-green portions for the pan; reserve green tops for garnish if desired)
• 2 tbsp water (Estimated addition to loosen the sauce if needed; the transcript does not specify a quantity)

Steps

1. 1

   Cut the chicken into evenly sized bite-size pieces so it cooks at the same rate. Place it in a bowl.

2. 2

   Add the soy sauce, black pepper, onion powder, red pepper flakes, half of the grated garlic, baking soda, and cornstarch to the chicken. Mix thoroughly until every piece is evenly coated and the surface looks lightly pasty.

3. 3

   In a separate bowl, whisk together the remaining grated garlic, soy sauce, rice vinegar, chili crisp, sesame oil, brown sugar, and peanut butter. Whisk until smooth. If the sauce is too thick to pour, whisk in a small splash of water.

4. 4

   Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Arrange the chicken in a single layer, working in batches if necessary to avoid crowding the pan.

5. 5

   Cook the chicken for about 3 to 4 minutes on the first side, without moving it unnecessarily, until browned. Turn the pieces and cook for another 3 to 4 minutes, until browned on the outside and cooked through to an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate if the skillet is crowded.

6. 6

   Add the sliced onion whites to the skillet and sauté briefly, about 1 to 2 minutes, until fragrant and slightly softened while retaining some bite.

7. 7

   Pour the prepared peanut sauce into the skillet. Stir and scrape up any browned bits from the bottom, then let the sauce bubble gently for 1 to 2 minutes until glossy and slightly thickened.

8. 8

   Return the cooked chicken to the skillet and toss until every piece is coated in the sauce. Continue heating briefly until the chicken is hot and the sauce clings to it.

9. 9

   Serve immediately, garnished with the reserved green onion tops and, if desired, a light sprinkle of sesame seeds.

Notes

The transcript provides the ingredient types and cooking sequence but no exact measurements; quantities are practical estimates. Do not overcrowd the skillet, or the cornstarch coating may steam instead of browning. Serve with steamed rice or noodles. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of water.

Nutrition per serving

• main
• chicken
• quick
• pan-seared
• spicy
• peanut sauce
• sesame
• high-protein