This chili peanut chicken dish recipe with a sauce reminiscent of Malaysian satay with its sweet-tangy-salty blends and undertones of heat is made with a single chicken thigh fillet, and is meant for one person. Of course, the preference for serving size varies from one person to the next but, for me, a large chicken thigh fillet is quite enough for one meal. If you feel that will leave you feeling short-changed, throw in another fillet. Double or triple the ingredients to make the dish “for two.” It’s a very flexible recipe, actually, and you can even use less or more sauce whichever suits you better.
Chili peanut chicken
- 1 large chicken thigh fillet (I prefer skin on; you can substitute skinless breast fillet if that’s your thing)
- salt and pepper
- 1 tbsp 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 (smooth or chunky, either will work)
- a generous pinch of dried chili flakes (chili powder or chili paste will work too)
- 1 teaspoon lime or lemon juice
- 1/4 teaspoon fish sauce
- a few drops of sesame seed oil
- 2 tablespoons crushed roasted peanuts (salted or unsalted will both work but you’ll have to adjust the salt you use in cooking accordingly)
- toasted sesame seeds
- fresh cilantro and scallions
- hot cooked rice
- 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), patis 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.