Sesame Peanut Chicken

Ingredients

• 3.5 thighs boneless chicken thighs (Diced; the source specifies 3–4 thighs.)
• 2 tbsp low-sodium soy sauce (For seasoning the chicken.)
• 1 tsp onion powder
• 0.5 tsp red pepper flakes
• 0.5 tsp black pepper
• 1 large clove garlic (Grated; for the chicken.)
• 1 tsp baking soda
• 1 tbsp cornstarch
• 2 tbsp low-sodium soy sauce (For the sauce.)
• 1 tbsp chili crisp
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp peanut butter
• 1 large clove garlic (Grated; for the sauce.)
• 2 tbsp unsalted butter
• neutral cooking oil (For searing the chicken; amount not specified in the source.)
• 2 green onions (Sliced, preferably using the white portions in the sauce and green portions for serving; amount estimated because the source does not specify one.)
• 1 tbsp sesame seeds (For serving; amount estimated.)
• 0.5 cucumber cucumber (Sliced for serving; amount estimated.)
• 1 lime (Cut into wedges for serving; amount estimated.)

Steps

1. 1

   Dice the chicken thighs into bite-size pieces. Grate the garlic cloves, keeping one large clove for the chicken and one for the sauce. Slice the green onions, separating the whites from the green tops if desired.

2. 2

   Place the diced chicken in a bowl. Add 2 tablespoons low-sodium soy sauce, onion powder, red pepper flakes, black pepper, one grated garlic clove, baking soda, and cornstarch.

3. 3

   Mix the chicken thoroughly until every piece is evenly seasoned and lightly coated with cornstarch. Set aside while you prepare the sauce.

4. 4

   In a separate bowl, combine 2 tablespoons low-sodium soy sauce, chili crisp, rice vinegar, sesame oil, peanut butter, and the remaining grated garlic. Whisk until smooth and cohesive.

5. 5

   Heat a large skillet over medium-high heat and add enough neutral cooking oil to lightly coat the surface. When the oil is hot and shimmering, add the coated chicken in a single layer, working in batches if necessary to avoid crowding.

6. 6

   Sear the chicken for about 3–4 minutes on the first side, without moving it excessively, until browned. Turn the pieces and cook for another 3–4 minutes, until browned on the outside and cooked through to an internal temperature of 165°F / 74°C.

7. 7

   Add the sliced onion whites, if using, to the skillet with the cooked chicken. Stir briefly until fragrant and slightly softened.

8. 8

   Pour the prepared sauce into the skillet and add the unsalted butter. Stir continuously as the butter melts and the sauce coats the chicken, cooking until glossy and warmed through, about 1–2 minutes. Do not let the sauce scorch.

9. 9

   Serve the sesame peanut chicken with sliced cucumber, green onion tops, sesame seeds, and lime wedges. It is especially suitable for serving over rice as a rice bowl.

Notes

The written description is definitive and does not list brown sugar, although it is mentioned in the transcript; it has therefore been omitted. The source does not specify a rice quantity, so rice is not included as an ingredient. Add the sauce while the chicken is still hot so the butter emulsifies into a smooth coating.

Nutrition per serving

• main
• dinner
• rice bowl
• quick meal
• stovetop
• seared
• spicy
• peanut