You know those recipes…the ones that you never get sick of because they’re SO good. Well my one-pan peanut sesame chicken is one of those recipes. Every time I make it (which is often), my kids scream for joy, because it’s their absolute favourite. I’m serious… even the child who tends to be a picky eater loves it! And I love it too, because it’s literally one of the easiest supper recipes that I have. You throw some staples into the food processor or blender, pour over chicken, and bake. That’s it!
This recipe calls for either boneless, skinless chicken thighs, or boneless, skinless chicken breasts. I usually do a combo because I like the richness of the thighs, but I find that it’s a bit too rich if I use only thighs. So I slice two chicken breasts in half width-wise, and then use four chicken thighs.
The flavour of the sauce is one of my favourite flavours in the world. The combination of peanut butter, soy sauce, sesame oil and garlic is to-die-for in any recipe, but this one is just perfection every time!
The other thing that I love about this recipe is its versatility. You can either serve overtop basmati rice or quinoa, or you can shred the chicken and make it into salad wraps (with some crushed peanuts and green onion on top).
And the leftovers are just as good, you guys! In fact, it gives time for the flavour to soak in, so that it’s even tastier! I will often make two or three batches and freeze before I cook. On those nights where you don’t feel like cooking from scratch or when you’re pressed for time, you can defrost and cook! I don’t know about you, but these meals are KEY for me, as a busy mom of three! My weeknight one-pan Thai Peanut Noodles are also a hit.
I hope your family enjoys our one-pan peanut sesame chicken as much as we do!
One-Pan Peanut Sesame Chicken
Every time I make this one-pan peanut satay chicken (which is often), my kids scream for joy, because it’s their absolute favourite. And I love it too, because it’s literally one of the easiest supper recipes that I have. You throw some staples into the food processor or blender, pour over chicken, and bake. That’s it!
Ingredients
- 8 chicken thighs, boneless and skinless
- 1/4 cup peanut butter
- 3 cloves chopped garlic
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1/4 cup soy sauce
- 1/4 tsp cayenne pepper
Instructions
- Blend all ingredients except chicken thighs in a blender until smooth.
- Place chicken thighs in a glass baking dish and pour sauce over.
- Bake at 375F for 35min or until juices run clear. Serve over white basmati rice. Garnish with crushed peanuts and green onion
![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Comments
This was way, way too salty for me and I usually love salty food. I had to add lots of cream to dilute the salty flavor. I omitted the honey since I’m trying to avoid sugar. Maybe that made the difference?
Hi Ellie! Thank you for the recommendations! Did you find it was too much soy sauce?
I made this last week and it was a hit! I used almond butter as that is the only safe nut in our house. I will make this again.
I’m so happy to hear that, Kimberly! Thanks so much for taking the time to comment! Great idea to swap PB with almond butter.