Add the cut pieces of chicken to a large mixing bowl.
Sprinkle the onion powder, kosher salt, paprika, ground ginger, and black pepper over the chicken. Toss to coat completely.
Sprinkle the cornstarch over the coated chicken and toss to coat.
Add 2 tablespoons of the vegetable oil to a 10 to 12-inch skillet over medium-high heat.
Once the oil is heated, add ½ of the coated chicken to the oil. Cook for 4 minutes on each side. Remove the chicken from the pan and place it on new paper towels to drain. Repeat for the remaining chicken.
Reduce the heat to medium-low. Add the chicken broth to the skillet and whisk to remove the crispy bits.
Whisk in the peanut butter, soy sauce, brown sugar, hoisin, garlic, sriracha, and sesame oil until smooth. Remove from the heat.
Add the cooked chicken to the sauce and use tongs to coat. Garnish with the sliced green onion and chopped peanuts. Serve immediately over cooked rice.
Servings: 4 - 1½ cup servingsStorage:
To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To Freeze: Place the cooked and cooled chicken in a freezer-safe container and store it in the freezer for up to 3 months. Thaw in the fridge before reheating.
To Reheat: Heat in the microwave or skillet until heated through.
Coating the chicken in cornstarch gives it a more tender texture and helps the sauce stick to it. Use almond flour for a low carb option.
You can add 2 teaspoons of lime juice and chopped cilantro to the peanut sauce.