Directions
- Place the chicken pieces in a small bowl, add the cornstarch or almond flour, and toss until all pieces are evenly coated.
- In a separate mixing bowl, whisk together peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water until smooth. Set aside.
- Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add the coated chicken pieces and cook for 5–6 minutes, stirring occasionally, until no longer pink inside.
- Pour the prepared peanut sauce over the cooked chicken, stirring to coat each piece thoroughly.
- Continue cooking for 4–5 minutes, until the sauce thickens slightly and clings to the chicken.
- Remove from heat, sprinkle with sesame seeds and sliced green onions, and serve immediately.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Servings: 4
- Difficulty: Easy
Variations & Substitutions
- Nut-Free Option: Use sunflower seed butter instead of peanut butter for a nut-free version.
- Spicy Twist: Add ½ tsp red chili flakes or a dash of sriracha to the sauce for heat.
- Vegetable Boost: Toss in broccoli, bell peppers, or snap peas in the last 3–4 minutes of cooking.
- Low-Carb Swap: Use almond flour instead of cornstarch to keep it keto-friendly.
Serving Suggestions
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