Chicken with chili peanut sauce
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.
Servings 1 person
Ingredients
- 1 large chicken thigh fillet
- ½ salt
- ¼ pepper
- 1 tablespoon cooking oil
- 2 cloves garlic minced
- 1 small bell pepper diced
- 1 small onion peeled and thinly sliced
- 1 heaping teaspoon hoisin sauce
- 1 heaping teaspoon peanut butter
- 1 generous pinch dried chili flakes
- 1 teaspoon lime or lemon juice
- ¼ teaspoon fish sauce
- 1 drizzle sesame seed oil
- 2 tablespoons crushed roasted peanuts
- toasted sesame seeds to garnish
- fresh cilantro to garnish
- sliced scallions to garnish
- hot cooked rice to serve
Instructions
- 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 stir fried chicken. Garnish with toasted sesame seeds, scallions and cilantro. Serve at once.
