Step 1

Pat the cut chicken pieces dry with paper towels.

Step 2

Add the cut pieces of chicken to a large mixing bowl.

Step 3

Sprinkle the onion powder, kosher salt, paprika, ground ginger, and black pepper over the chicken. Toss to coat completely.

Step 4

Sprinkle the cornstarch over the coated chicken and toss to coat.

Step 5

Add 2 tablespoons of the vegetable oil to a 10 to 12-inch skillet over medium-high heat.

Step 6

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.

Step 7

Reduce the heat to medium-low. Add the chicken broth to the skillet and whisk to remove the crispy bits.

Step 8

Whisk in the peanut butter, soy sauce, brown sugar, hoisin, garlic, sriracha, and sesame oil until smooth. Remove from the heat.

Step 9

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.