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  • Writer's pictureEmily

Sesame Peanut Chicken

Hi everyone and happy weekend! I'm not sure if everyone else felt this way but this week was a loooong week. With that in consideration, I hope you're having a good weekend so far! If you're like me and plan/meal prep your meals during the week, you're probably on the lookout for a couple recipes to fill you upcoming week. This one is perfect for that!

This recipe has a great combination of sweet, salty, and the perfect amount of peanut. Also, this is a great balanced meal with a good amount of fats, protein, and carbs. Plus, This is all on top of coconut rice, which is amazing if you're wondering.

Serves: 4

Prep time: 10 min

Cook time: 25 min


1 can coconut milk

2 cups rice

2 medium-sized chicken breasts

2 bell peppers

1/2 medium zucchini

1/2 tbsp flour

Salt & pepper, to taste

1 tbsp oil

3 tbsp smooth peanut butter

2 tbsp honey

2 tsp red pepper flakes

1 1/2 tbsp sesame oil

1 tbsp white vinegar

2 cloves garlic, crushed

Juice of half a lime

1 1/2 cup water

1 tbsp hot sauce (optional)

1/4 cup peanuts

sesame seeds, for topping (optional)


  1. Heat a large skillet to medium heat with 1 tbsp of oil. Meanwhile, cut the chicken breasts into bite-sized pieces. In a medium bowl, coat the chicken in the flour and salt and pepper. Then add to the heated pan.

  2. Place the rice, coconut milk, and 1 cup water into a medium pot and bring to a boil. Once it boils, cover and cook at medium-low for 25 minutes.

  3. Slice the peppers and zucchini.

  4. In a small bowl, combine the peanut sauce: peanut butter, honey, red pepper flakes, vinegar, sesame oil, garlic, lime juice, and 1/2 cup water. Set aside.

  5. Once the chicken is cooked through (you'll have to flip the pieces half way though), add the veggies and allow to cook for 5 minutes. Then, add the peanut sauce to the skillet and bring to a simmering boil until it thickens (about 5 minutes). Add the peanuts.

  6. Once the rice is done, fluff with a fork.

  7. Serve immediately or keep in the fridge for up to 3 days.

This recipe is evidently super easy and pretty quick so this is perfect to whip up last minute if you have the ingredients or to meal prep for the week. This is one of those recipes that still tastes good a couple days after cooking so no worries about that! If you don't have all the ingredients, just use whatever you have for vegetables, meat, and swap up the sauces for whatever you have.

Yes, the recipe tastes amazing as I made it, but there's always room for improvement and there's nothing wrong with changing things up! If you do, please let me know what and how you do it! I love to hear other people's creativity!

Thanks for reading! Have a great rest of your weekend and be sure to try out my drink recipes in the coming week to enjoy the warm weather!

- Emily

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