Marinate the Chicken : In a bowl, mix the chicken cubes with soy sauce and cornstarch. Set aside for about 10 minutes to allow the chicken to absorb the flavors and become tender.

Prepare the Sauce : In a separate bowl, whisk together the peanut butter, brown sugar, sesame oil, Shaohsing cooking wine (or rice vinegar), soy sauce, and chili flakes. Slowly add the hot water, whisking continuously until the sauce is smooth and well-combined. Set aside.

Cook the Chicken : In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it’s cooked through and lightly golden, about 5-6 minutes.

Sauté the Vegetables : In the same pan, add the remaining tablespoon of vegetable oil. Stir in the chopped onion, grated ginger, and minced garlic. Sauté for 1-2 minutes until fragrant. Add the green beans and stir-fry for another 3-4 minutes, or until the beans are tender-crisp.

Combine with Sauce : Return the cooked chicken to the pan along with the prepared peanut sauce. Let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add Garnish : Sprinkle the green onions and sesame seeds (if using) over the top, and give everything a final stir.

ServeServe the Spicy Peanut Butter Chicken hot, with steamed rice or noodles on the : side. Enjoy!