CHICKEN · PEANUT OIL · SOY SAUCE · SESAME SEEDS · RED PEPPER FLAKES
Sauté — medium — IT 165°F
Ancient kitchen wisdom: small pieces = cooks quickly. Cut up—or snip up with kitchen scissors—raw chicken (breasts or thighs) into bite-sized chunks. Sauté in peanut oil over medium heat, using a spatula to flip the pieces every couple of minutes. They’ll be ready before you know it, 10 minutes max, but check the biggest chunks with your instant-read thermometer. 165°F is the magic number. Once you get there, stop cooking and start sprinkling: sesame oil, a little soy sauce, toasted sesame seeds, red pepper flakes for Asian flavors. Garlic, herbs, cayenne, and salt for something else just as tasty.
(When in doubt, add butter and/or salt.)