Sesame Peanut Chicken with Cucumber

Instructions

1. 1

   Use raw, boneless, skinless chicken thigh meat. Cut it into roughly 2 cm pieces. Toss with 30 ml soy sauce, the onion powder, red pepper flakes, black pepper, 1 grated garlic clove and the cornstarch.

2. 2

   Melt 14 g butter in a 30–32 cm skillet over medium heat, allowing about 2 minutes for the pan to heat. Add half the chicken in a single layer and cook for 8–10 minutes, turning regularly, until browned and the thickest pieces reach 74°C/165°F.

3. 3

   During the chicken cooking time, whisk the peanut butter, remaining 30 ml soy sauce, chili crisp, rice vinegar, sesame oil, remaining grated garlic clove and 60 ml water in a bowl. Slice the cucumber and green onion and cut the lime into wedges; continue checking and turning the chicken as needed.

4. 4

   Transfer the cooked chicken to a plate. Melt the remaining 14 g butter in the skillet and cook the remaining chicken over medium heat for 8–10 minutes, turning regularly, until its thickest pieces reach 74°C/165°F.

5. 5

   Reduce the heat to low. Return the first batch of chicken and its juices to the skillet, then add the peanut sauce. Stir gently for 2–3 minutes, until the sauce is lightly bubbling, evenly coats the chicken and the chicken reaches 74°C/165°F throughout.

6. 6

   Divide the chicken and sliced cucumber among four plates. Sprinkle the chicken with the green onion and sesame seeds, and serve with the lime wedges for squeezing over.