1 Tbsp Roasted Sesame Oil
4 Chicken Breasts
Salt and Pepper, to taste
2 tablespoons Roasted Sesame Oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 Tbsp finely grated peeled fresh ginger root
1 Cup water
1/2 Cup creamy or chunky peanut butter
1/4 Cup soy sauce
1/4 Cup Traditional White Balsamic or Champagne White Wine Vinegar
3 Tbsp firmly packed brown sugar
1/4 tsp Crushed Red Pepper Flakes
2 tsp Black Sesame Seeds
2 scallions, sliced
Mix all of sauce ingredients together, beginning with the peanut butter, and gradually adding each additional ingredient, one at a time, stirring after each addition to thoroughly incorporate. Set aside.
Heat 1 Tbsp of Roasted Sesame oil in a large skillet over medium high heat. When oil is warmed and skillet is hot, add the 4 pieces of salt-and-pepper seasoned chicken. After 5-10 min, flip chicken and allow other side to brown. Cook an additional 5-10 min. Depending on the thickness of chicken, you may need to finish cooking meat in a 350 degree oven for an additional amount of time. When thoroughly cooked, the temperature in the middle of each piece should reach 165 degrees, and when pierced with a fork or knife, juices should run clear.
Top each chicken breast with a 1/4 Cup of peanut sauce and garnish with black sesame seeds and sliced green onions.
Great served over seasoned rice.