1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
1/2 cup cornstarch
1/4 cup plus 1/4 cup peanut oil
SAUCE:
1/2 cup water
3 TBSP soy sauce
2 TBSP rice vinegar
1 TBSP cornstarch
1 TBSP creamy natural peanut butter
1 TBSP raw honey
1 medium garlic clove, minced
2 tsp freshly minced ginger
1 tsp crushed red pepper flakes
1 tsp sesame oil
GARNISH:
1 tsp sesame seeds
DIRECTIONS
MAKE THE RICE:
Stir together the rice and water in a medium-size saucepan over medium-high heat and bring to a boil.
Place a lid on the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes.
Turn off the heat and let the rice sit while covered, WITHOUT REMOVING THE LID, for 15 minutes.
MAKE THE CHICKEN:
Stir the 1 TBSP soy sauce and 1 TBSP peanut butter together in a large bowl until well combined.
Add the chicken pieces to the bowl and stir until all the chicken is well coated then set aside to marinate for about 5 minutes.
Put the cornstarch in a container that has a tight fitting lid. Shake off any excess marinade from the chicken pieces and place them in the container with the cornstarch. Put the lid on the container and shake vigorously until all the chicken is well coated in cornstarch.
Heat 1/4 cup of the oil in a large wok over high heat tilting the pan to coat the bottom and sides. When the oil is hot shake off any excess cornstarch from the chicken and lay HALF of the chicken pieces in a single layer in the hot oil. Allow to cook for about 2 minutes then flip the chicken over and cook on the other side until chicken is browned and cooked through, 3 to 5 more minutes.
Transfer the chicken to a paper towel lined plate. Add the remaining 1/4 cup of oil to the pan and cook the rest of the chicken pieces the same way.
MAKE THE SAUCE:
Mix all the SAUCE ingredients together in a bowl until well combined and set aside.
FINISHING THE DISH:
Wipe the wok clean then heat the wok over medium-high heat until hot.
Pour the sauce into the hot wok and cook while stirring until thickened, about 2 minutes.
Take the wok off the heat and quickly stir in the chicken pieces then transfer to a serving bowl and sprinkle with the sesame seeds.
Fluff the rice with a fork. Serve the chicken and sauce with the steamed rice.
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