Chili Peanut Sesame Chicken
Reminiscent of Southeast Asian satay with its sweet-tangy-salty flavors, this chili peanut sesame chicken has hoisin sauce and lime juice to perfect the flavor balance.
- 1 large chicken thigh fillet (see notes after the recipe)
- ½ salt
- ¼ pepper
- 1 tablespoon cooking oil
- 2 cloves garlic minced
- 1 small bell pepper diced
- 1 small onion thinly sliced
- 1 heaping teaspoon hoisin sauce
- 1 heaping teaspoon peanut butter (see notes after the recipe)
- 1 generous pinch dried chili flakes (see notes after the recipe)
- 1 teaspoon lime or lemon juice
- ¼ teaspoon fish sauce
- 1 drizzle sesame seed oil
- 2 tablespoons crushed roasted peanuts (see notes after the recipe)
- toasted sesame seeds to garnish
- fresh cilantro to garnish
- sliced scallions to garnish
- hot cooked rice to serve
- Cut the chicken fillet into one-inch pieces. Toss with salt and pepper.
- Heat the cooking oil in a wok or frying pan.
- Cook the chicken until browned and cooked through, about six to seven minutes. If the chicken skin renders too much fat, you can pour off the fat and leave only a teaspoonful of so in the pan.
- Add the garlic, bell pepper and onion to the chicken. Sprinkle with a little salt and pepper. Stir fry for about half a minute.
- Stir together the hoisin sauce, peanut butter, lime or lemon juice, chili flakes (or powder or paste), fish sauce and sesame seed oil. Pour into the pan and stir everything together.
- Add the roasted peanuts, stir and turn off the heat.
- Scoop the cooked rice into a bowl. Top with the chili peanut chicken. Garnish with toasted sesame seeds, scallions and cilantro. Serve at once.
I prefer skin on chicken thigh fillet; you may substitute skinless breast fillet if that’s your thing. We use Korean chili flakes at home. Cayenne or other chili powder will work too but you may need to use more or less than the indicated amount depending on your tolerance. Salted or unsalted roasted peanuts will both work but you’ll have to adjust the salt you use in cooking accordingly. Updated from a recipe originally published in November 27, 2013