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