THAI PEANUT CHICKEN SAUTE (Sarah Johnstun)

Name: THAI PEANUT CHICKEN SAUTE (Sarah Johnstun)
Cuisine: Asian, Indian
Ingredients: 2 pounds boneless skinless chicken thighs, trimmed; 14 oz can coconut milk; 1/2 cup creamy PB; 3 tbsp lime juice; 1 tbsp ginger, grated; 2 tbsp tamari or soy sauce; 3 tbsp honey; 1 tbsp toasted sesame oil; 2 tsp minced garlic; 2 tsp curry powder yellow; 1 tsp cumin; 1 tsp garam masala; 1/2 tsp red pepper flakes

3 steps

Updated at: Sun, 10 Mar 2024 16:28:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories435.2 kcal (22%)

Total Fat29.5 g (42%)

Carbs14.1 g (5%)

Sugars8.2 g (9%)

Protein31.9 g (64%)

Sodium485 mg (24%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

2 poundsboneless skinless chicken thighs

trimmed

14 ozcan coconut milk

½ cupPB

creamy

3 Tbsplime juice

1 Tbspginger

grated

2 Tbsptamari sauce

or soy

3 Tbsphoney

1 Tbsptoasted sesame oil

2 tspminced garlic

2 tspcurry powder yellow

1 tspcumin

1 tspgaram masala

½ tspred pepper flakes

Instructions

FREEZER MEAL DIRECTIONS:

Step 1

In a medium bowl, combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk altogether until smooth. Transfer chicken and sauce to a label container of freezer bag and freeze.

INSTA POT DIRECTIONS:

Step 2

From frozen, transferred chicken and sauce into an instant pot. Add in 1/4 cup, water or chicken broth. Cook for 15 minutes at high-pressure then allow 10 minutes for natural release. From thaw or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high-pressure, then allow 10 minutes for natural release.