Reminiscent of Malaysian satay with its sweet-tangy-salty flavors, this spicy peanut butter chicken has hoisin sauce and lime juice to complete the balance.
This was a meal for one. Me. One chicken thigh fillet (a rather large one, actually) was just right. Of course, the preference for serving size varies from one person to the next. 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.”
This is one of those recipes where you only need one pan. Prep time is 10 minutes (less if you work faster) and cook time is 10 minutes maximum. Fast, right? Easy too. Very easy.
Cut the chicken fillet into strips, season and brown in a little cooking oil. Add spices and vegetables and cook them together to allow the chicken to absorb the flavor of the spices.
Then, you add the sauce and peanuts. You toss everything together and, by the time the sauce coats every piece of chicken, you’re ready to tip the contents of the pan into a bowl of hot tice.
It’s a very flexible recipe, actually, and you can even use less or more sauce whichever suits you better.
- 1 large chicken thigh fillet (I prefer skin on; you can substitute skinless breast fillet if that’s your thing)
- 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 (smooth or chunky, either will work)
- 1 generous pinch dried chili flakes (chili powder or chili paste will work too)
- 1 teaspoon lime or lemon juice
- 1/4 teaspoon fish sauce
- few drops 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), 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.
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