Creamy Thai Peanut Chicken
What’s for dinner in 10-minutes tonight? It’s my new favorite comfort food - CREAMY THAI PEANUT CHICKEN - a dish that evolved from my inability to follow a recipe exactly as its written!
Anyone else have this problem? I start tinkering and changing things until it’s basically a whole new dish – something that can play out good OR bad. Luckily, this one turned out good – like REALLY GOOD. Creamy Thai Peanut Chicken is perfect cold-weather, healthy comfort food that can be served over rice, riced cauliflower or finely shredded Napa cabbage for a little crunch and texture. And it’s even better reheated the next day for lunch. Give it a try!
Let me know what you think of my recipes by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD.
Creamy Thai Peanut Chicken
MAKES 6-8 SERVINGS | Yields 3½ cups
HANDS-ON TIME: 10 MINUTES | TOTAL TIME: 20 MINUTES
Creamy Thai Peanut Chicken is perfect cold-weather, healthy comfort food that can be served over rice, riced cauliflower or finely shredded Napa cabbage for a little crunch and texture. And it’s even better reheated the next day for lunch.
INGREDIENTS
2 pounds skinless boneless chicken breasts
¼ cup Thai red chili sauce
2 tablespoons peanut butter
¼ cup reduced-sodium soy sauce
1 teaspoon lime juice
1½ tablespoon minced ginger
1½ tablespoon minced garlic
¼ cup canned coconut milk
OPTIONAL: cilantro
METHOD
Turn Instant Pot to sauté mode, and add oil to pot. Cook chicken in hot oil 3 minutes on each side or until lightly browned. Turn Instant Pot to OFF.
In a small bowl, whisk together chili sauce, peanut butter, soy sauce, lime juice, ginger, and garlic. (Heat mixture in microwave for 10 to 15 seconds to make peanut butter in mixture easier to whisk.) Pour over chicken breasts in pot. Turn chicken to coat on all sides with sauce. Secure lid, making sure pressure valve is secured. Press MANUAL HIGH and cook 7 minutes. Once done, manually release the pressure valve and open as directed by the manufacturer. Remove chicken breasts. Let cool slightly; shred chicken with two forks. Add shredded chicken and coconut milk to instant pot stirring to combine.
Serve over thinly sliced bok choy or cabbage shreds, brown or basmati rice or cauliflower rice.
NUTRITION
Nutrition based on 7 servings (Serving size: ½ cup chicken in sauce):
242 Cal | 9g Fat (3g Sat) | 31g Protein | 6g Carb, 0.5g Fiber, 4g Sugar (3g Added Sugar) | 493mg Sodium
