Crispy Sesame Chicken Schnitzel with Peanut Sauce and Baby Bok Choy
Juicy chicken breasts are coated in a crunchy black and white sesame crust, pan-fried until golden, and served over jasmine rice with tender baby bok choy and a rich, creamy peanut sauce.
- Prep35 min
- Cook20 min
- Total55 min
- DifficultyMedium
- Servings2
This dish brings together the nutty crunch of sesame-crusted chicken with the creamy richness of a quick peanut sauce, all balanced by the mild bitterness of sautéed bok choy. It's a complete meal in one plate—protein, greens, and fluffy rice—that comes together in under an hour.
The key to the perfect crust is a light starch coating that helps the sesame seeds adhere and turn beautifully golden when pan-fried. The peanut sauce, made with coconut milk and soy sauce, is velvety and savory, with just a hint of heat if you add the chili garnish.
Ingredients
Converted amounts are rounded.
Method
- Cook the jasmine rice according to package directions. Meanwhile, prepare the chicken: butterfly each breast by slicing horizontally almost all the way through, then open it like a book.
- Quarter the baby bok choy lengthwise. Finely chop the garlic. Slice the chili and set aside for garnish.
- In a large bowl, combine the chicken breasts with cornstarch, water, and 0.125 tsp salt. Mix well until the starch becomes slightly sticky. Mix the white and black sesame seeds on a deep plate. Coat each chicken piece in the sesame mixture, pressing gently so the seeds adhere.
- In a small saucepan, whisk together coconut milk, soy sauce, and peanut butter. Bring to a boil over medium heat, stirring constantly, then reduce heat and simmer for 2–3 minutes until slightly thickened. Whisk until smooth. Season with salt and pepper to taste. Keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Fry the chicken breasts for 4–6 minutes per side, until the sesame crust is golden brown and the chicken is cooked through. Remove from the skillet and set aside.
- In the same skillet, add the baby bok choy and sauté for 3–5 minutes. Add the chopped garlic and cook for 1 more minute.
- To serve, arrange the rice, chicken, and bok choy on plates. Drizzle generously with peanut sauce and garnish with chili slices if desired.
💡 Tips
- For extra crunch, toast the sesame seeds lightly in a dry pan before coating the chicken.
- If the peanut sauce thickens too much, thin it with a splash of warm water or extra coconut milk.
- You can substitute baby bok choy with regular bok choy or even spinach for a quick alternative.
Inspired by a recipe from Kitchen Stories