Sesame-Peanut Chicken
Sometimes when I make this, it comes out tasting like sesame chicken (which was my original goal). Sometimes, it comes out tasting like chicken with peanut sauce. I don't know why this happens, but I like it both ways! I just try not to get too expectant about the flavor and texture.
The other nice thing about this is that it doesn't require too much marinating time and the cooking goes pretty quick. As you get more familiar with the recipe, you'll be able to overlap steps more effectively.
Sesame-Peanut Chicken
Serves 2
1 lb. boneless chicken thighs, cut into bite-sized chunks
Marinade
3 tbsp. soy sauce
3 tbsp. peanut oil (regular olive oil will work too, but change the flavor)
2 tbsp. raw sugar / demara sugar (again, regular will work too)
1 tsp. honey
1/2 tsp. garlic powder (or one small garlic clove pressed)
large handful broccoli, cut into small florets
small handful carrots, diced
any other veggies as desired
Sauce
1 tbsp. peanut butter
1 tbsp. raw sugar
1 tbsp. rice wine vinegar
3 tbsps. soy sauce
1 1/2 tbsps. green onions, chopped
1/2 tbsp. chopped ginger
1/2 tbsp. garlic clove (minced or pressed)
1 tbsp. sesame oil
- Whisk together marinade ingredients in a small non-reactive bowl. Add chicken and marinate for 20 minutes.
- If serving with rice, start now (I usually do 3/4 c. rice with 1 1/2 c. water)
- Chop veggies while chicken marinates.
- Prepare ingredients for sauce in a small bowl or Pyrex measuring cup. Whisk together.
- Heat wok over medium-high heat with a small amount of peanut oil. Saute chicken until mostly done.
- Remove chicken with a slotted spoon to a separate bowl. Wipe down wok with a paper towel to remove excess sauce. Don't worry about getting it spotless, and watch your fingers!
- Add a little more peanut oil to the wok (just a splash!) and reheat over medium-low heat. Add veggies and saute until mostly cooked (as desired, some people like their veggies crunchy, others wiltier).
- Return chicken to wok and cook together for a minute or so. While ingredients are cooking, spoon desired amount of rice into bowls.
- When chicken and veggies are done, spoon over rice.
- Whisk sauce again and cook over medium-low heat in wok until sauce thickens (just a minute or two). Pour sauce over chicken, veggies, and rice.
The other nice thing about this is that it doesn't require too much marinating time and the cooking goes pretty quick. As you get more familiar with the recipe, you'll be able to overlap steps more effectively.
Sesame-Peanut Chicken
Serves 2
1 lb. boneless chicken thighs, cut into bite-sized chunks
Marinade
3 tbsp. soy sauce
3 tbsp. peanut oil (regular olive oil will work too, but change the flavor)
2 tbsp. raw sugar / demara sugar (again, regular will work too)
1 tsp. honey
1/2 tsp. garlic powder (or one small garlic clove pressed)
large handful broccoli, cut into small florets
small handful carrots, diced
any other veggies as desired
Sauce
1 tbsp. peanut butter
1 tbsp. raw sugar
1 tbsp. rice wine vinegar
3 tbsps. soy sauce
1 1/2 tbsps. green onions, chopped
1/2 tbsp. chopped ginger
1/2 tbsp. garlic clove (minced or pressed)
1 tbsp. sesame oil
- Whisk together marinade ingredients in a small non-reactive bowl. Add chicken and marinate for 20 minutes.
- If serving with rice, start now (I usually do 3/4 c. rice with 1 1/2 c. water)
- Chop veggies while chicken marinates.
- Prepare ingredients for sauce in a small bowl or Pyrex measuring cup. Whisk together.
- Heat wok over medium-high heat with a small amount of peanut oil. Saute chicken until mostly done.
- Remove chicken with a slotted spoon to a separate bowl. Wipe down wok with a paper towel to remove excess sauce. Don't worry about getting it spotless, and watch your fingers!
- Add a little more peanut oil to the wok (just a splash!) and reheat over medium-low heat. Add veggies and saute until mostly cooked (as desired, some people like their veggies crunchy, others wiltier).
- Return chicken to wok and cook together for a minute or so. While ingredients are cooking, spoon desired amount of rice into bowls.
- When chicken and veggies are done, spoon over rice.
- Whisk sauce again and cook over medium-low heat in wok until sauce thickens (just a minute or two). Pour sauce over chicken, veggies, and rice.
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