Prep 10 mins
Cook 5 mins
cold poached chicken with hot, spicy sesame peanut sauce Adapted this from a recipe I found years ago...
- 453.59-680.38 g boneless cold poached chicken (see below)
for the sauce
- 29.58 ml sesame seeds
- 36.97 ml creamy peanut butter
- 36.97 ml sesame oil
- 29.58 ml soy sauce
- 9.85 ml sugar
- 14.79 ml vinegar
- 4.92 ml chili sauce (or more to taste, sriracha or sambal oeleck.)
- if unavaiable Tabasco sauce or crushed red pepper flakes
- fresh ground black pepper
- set aside 3 sliced scallion (or more)
- First take 1 or 1 1/2 lb boneless chicken parts (thighs and breasts are great). Put in a large pot, cover with cold water, bring to a boil, then boil about two of three minutes, then remove from heat and cool. Keep cold until use.
- Place sesame seeds in a small shallow pan and toast over low heat until they begin to turn golden. Set aside.
- In a small bowl, cream together the peanut butter with about 1 tbsp sesame oil until smooth. Add the remaining ingredients one at a time, stirring as you go. Taste for heat and adjust according to taste.
- Slice chicken and place on serving dish.
- Spoon sauce over chicken.
- scatter sesame seeds and scallions on top.
Fabulous taste! I really enjoyed the depth and intensity of the flavors mingling together. I made this easy recipe even easier by using prepared chicken strips from the grocery store. Makes it a cinch! I did heat the peanut butter in the microwave (15 seconds @ 50% power), to make the mixing of ingredients easier. I served this on top of Barbara's Chinese Noodle Salad and crunchy chow mein noodles, with the chicken strips on top and the sauce drizzled over all. Thanks so much for sharing, Vicarjane in Western MA!