This Thai-inspired dish can be made in less than 15 minutes. Strips of skinless chicken breast are cooked in sesame oil, and then coated with a sweet and spicy peanut sauce. Garnish with scallions, and serve with rice or noodles.
It turned out very tasty, but I had to make a couple modifications. Try using room temperature pb and add about 3/4 cups of water to the peanut sauce or it will clump and stick to the pan. If possible, prepare the sauce separately and then add it to the chicken. Read More
Boy this recipe needed a lot of help to be palatable. First of all sesame oil is not a good choice for browning anything. It is strongly flavored and has a very low smoking point. Most Asian recipes use it as a flavoring ingredient not a frying medium. I used peanut oil to brown the chicken tenders after seasoning them with salt pepper and Asian pepper spice. After browning I removed them from the pan to prevent over-cooking. The sauce was way too thick and I thought the flavor rather one dimentional so I added one tsp sesame oil ginger garlic soy sauce rice vinegar 5-spice powder and a little water to thin it. I heated the sauce in the skillet and when it was hot put the chicken tenders back in. They were okay but not very Thai IMO. There are better recipes on this site. Sorry. Read More
It turned out very tasty, but I had to make a couple modifications. Try using room temperature pb and add about 3/4 cups of water to the peanut sauce or it will clump and stick to the pan. If possible, prepare the sauce separately and then add it to the chicken. Read More
Boy this recipe needed a lot of help to be palatable. First of all sesame oil is not a good choice for browning anything. It is strongly flavored and has a very low smoking point. Most Asian recipes use it as a flavoring ingredient not a frying medium. I used peanut oil to brown the chicken tenders after seasoning them with salt pepper and Asian pepper spice. After browning I removed them from the pan to prevent over-cooking. The sauce was way too thick and I thought the flavor rather one dimentional so I added one tsp sesame oil ginger garlic soy sauce rice vinegar 5-spice powder and a little water to thin it. I heated the sauce in the skillet and when it was hot put the chicken tenders back in. They were okay but not very Thai IMO. There are better recipes on this site. Sorry. Read More
Awesome! I did what other reviewers said - I put the peanut butter (chunky), ginger, 3/4 cup water and hoison sauce in a small saucepan and heated it up. Cooked the chicken in the sesame oil and then added the sauce. I didn't have cayenne pepper so I used crushed red pepper - made it nice and spicy! Didn't have any scallions so just skipped them. Served it with Jasmine rice. Read More
I thought this sauce was great but then again I love peanut butter and hoisin. I melted my PB in the microwave first and then proceeded. To the reviewer who said the hoisin made the sauce too fishy; I'm not sure what you used but there is no fish in hoisin sauce. Just fermented soy beans sugar vinegar garlic etc. Good recipe and thank you! Read More
Maybe it's common sense but if you don't care for hoisin sauce and/or peanut butter don't prepare this one. Those flavors are prominent and as such dominate the recipe. Otherwise 1) As others recommend use a sauce pan to mix the sauce. That makes certain the ingredients are mixed well and will keep it from clumping 2) I used peanut butter with nuts which tasted great and is not unusual for Asian cooking 3) I used a lot of water in the sauce (didn't measure but at least a cup) to thicken up the sauce. I thought it was way too thick as written. The water did not dilute the flavor at all 4) I only had 1 tablespoon of sesame oil left so I mixed it with peanut oil and it was a good choice. This recipe is so easy that I can imagine throwing it together for a snack or "different than the same ol'" quick lunch quite often. Strong but good flavor if you like the main ingredients. Read More
I made a few changes thanks to other reviews and in the end my whole picky family loved this dish! I made the sauce seperately with all the listed ingredients but only a 1/4 cup peanut butter added some soy sauce chicken broth lime juice garlic and tahini. I also added carrots cabbage peas and broccoli. First i browned the chicken then added the veg and some stock to steam it. this made the chicken come out really tender too. When all was cooked i tossed it in the sauce and served over rice with chili flakes sprinkled on top. Read More
Excellent! A family fav everytime I make it. I occasionally sub Goyza sauce for Hoisin if that's what I have on hand and crushed red pepper flakes for the cayenne. Also once chicken is browned I remove from pan mix the sauce ingredients in the pan then return the chicken to finish cooking in the sauce. This makes for a smooth sauce. Try this recipe you won't be disappointed! Read More
Good stuff! We changed it up a bit. I wanted to stretch the chicken so added a bunch of vegetables: half a large onion, two carrots, a big bell pepper, some cabbage... For the sauce, we added all ingredients to a bowl and mixed them, adding about a quarter cup of leftover coconut milk and some water(per the other reviews), and several shakes of curry powder. I poured the sauce over the chicken and veggies when they were done, cooking only another couple minutes. The juices from the vegetables and chicken thinned the sauce the rest of the way and it was the perfect consistency. Very tasty. We got four substantial meals from one large chicken breast and two cups cooked rice. Probably also reduced the calories a little that way. Thanks for the easy recipe! Read More
very tasty.. I added some snow peas and water chestnuts to this but agree with everyone else that the sauce was very very thick.. I thinned with rice wine vinegar.. yum Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
It turned out very tasty, but I had to make a couple modifications. Try using room temperature pb and add about 3/4 cups of water to the peanut sauce or it will clump and stick to the pan. If possible, prepare the sauce separately and then add it to the chicken.
Boy this recipe needed a lot of help to be palatable. First of all sesame oil is not a good choice for browning anything. It is strongly flavored and has a very low smoking point. Most Asian recipes use it as a flavoring ingredient not a frying medium. I used peanut oil to brown the chicken tenders after seasoning them with salt pepper and Asian pepper spice. After browning I removed them from the pan to prevent over-cooking. The sauce was way too thick and I thought the flavor rather one dimentional so I added one tsp sesame oil ginger garlic soy sauce rice vinegar 5-spice powder and a little water to thin it. I heated the sauce in the skillet and when it was hot put the chicken tenders back in. They were okay but not very Thai IMO. There are better recipes on this site. Sorry.
Awesome! I did what other reviewers said - I put the peanut butter (chunky), ginger, 3/4 cup water and hoison sauce in a small saucepan and heated it up. Cooked the chicken in the sesame oil and then added the sauce. I didn't have cayenne pepper so I used crushed red pepper - made it nice and spicy! Didn't have any scallions so just skipped them. Served it with Jasmine rice.
I thought this sauce was great but then again I love peanut butter and hoisin. I melted my PB in the microwave first and then proceeded. To the reviewer who said the hoisin made the sauce too fishy; I'm not sure what you used but there is no fish in hoisin sauce. Just fermented soy beans sugar vinegar garlic etc. Good recipe and thank you!
Maybe it's common sense but if you don't care for hoisin sauce and/or peanut butter don't prepare this one. Those flavors are prominent and as such dominate the recipe. Otherwise 1) As others recommend use a sauce pan to mix the sauce. That makes certain the ingredients are mixed well and will keep it from clumping 2) I used peanut butter with nuts which tasted great and is not unusual for Asian cooking 3) I used a lot of water in the sauce (didn't measure but at least a cup) to thicken up the sauce. I thought it was way too thick as written. The water did not dilute the flavor at all 4) I only had 1 tablespoon of sesame oil left so I mixed it with peanut oil and it was a good choice. This recipe is so easy that I can imagine throwing it together for a snack or "different than the same ol'" quick lunch quite often. Strong but good flavor if you like the main ingredients.
I made a few changes thanks to other reviews and in the end my whole picky family loved this dish! I made the sauce seperately with all the listed ingredients but only a 1/4 cup peanut butter added some soy sauce chicken broth lime juice garlic and tahini. I also added carrots cabbage peas and broccoli. First i browned the chicken then added the veg and some stock to steam it. this made the chicken come out really tender too. When all was cooked i tossed it in the sauce and served over rice with chili flakes sprinkled on top.
Excellent! A family fav everytime I make it. I occasionally sub Goyza sauce for Hoisin if that's what I have on hand and crushed red pepper flakes for the cayenne. Also once chicken is browned I remove from pan mix the sauce ingredients in the pan then return the chicken to finish cooking in the sauce. This makes for a smooth sauce. Try this recipe you won't be disappointed!
Good stuff! We changed it up a bit. I wanted to stretch the chicken so added a bunch of vegetables: half a large onion, two carrots, a big bell pepper, some cabbage... For the sauce, we added all ingredients to a bowl and mixed them, adding about a quarter cup of leftover coconut milk and some water(per the other reviews), and several shakes of curry powder. I poured the sauce over the chicken and veggies when they were done, cooking only another couple minutes. The juices from the vegetables and chicken thinned the sauce the rest of the way and it was the perfect consistency. Very tasty. We got four substantial meals from one large chicken breast and two cups cooked rice. Probably also reduced the calories a little that way. Thanks for the easy recipe!
very tasty.. I added some snow peas and water chestnuts to this but agree with everyone else that the sauce was very very thick.. I thinned with rice wine vinegar.. yum
