Courtesy of the Hollick family.
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Preheat oven to 450ºF (230ºC).
In a saucepan, heat sesame oil over medium low heat. Add garlic, ginger, orange zest and green onions; sauté for one minute. Stir in rice vinegar and soy sauce.
Whisk together water and cornstarch; stir into pan. Stir in honey, chili paste and peanut butter. Reduce heat to low and stir occasionally until sauce thickens; set aside.
In a skillet, heat canola oil over medium high heat. Brown chicken thighs on both sides until golden brown. Drizzle about ¾ of the sauce over chicken and place in oven for about 20 minutes or until no longer pink inside.
Remove from oven and drizzle with remaining sauce. Sprinkle with green onions and sesame seeds, if using to serve.