Delicious creamy coconuty sauce with crispy, just done veggies.My kind of dinner! This with some steamed rice or even cauli rice! Ah such heaven!
Dietary Details of Peanut Chicken
This Chicken recipe can be made Paleo and Whole 30 complaint by replacing Peanut butter with Almond butter and Soy Sauce with Coconut aminos. It is also Gluten free when used Tamari instead of Soy sauce.Also it is keto friendly!
Ingredients for Peanut Chicken
Chicken Thighs cut into 1.5 inch bite sized piecesCoconut MilkDark Soy Sauce OR Coconut Aminos OR TamariGinger- You can pound or grate itGarlic- You can pound or grate itSriracha or Sambel Olek or Chilli paste - Use Sriracha if you cant tolerate heat and sambel olek if you like your food spicyLemon Grass- Pound or chop it up very wellKaffir Lime LeavesPeanut Butter or Almond Butter- Use Natural if possible.Quick Cooking Vegetables- Snap Peas,Bell Peppers, Brocolli, SquashLime or Lemon JuiceCrushed peanuts or almonds to garnishCilantro for garnish
How to make Peanut Chicken in Instant Pot
For exact measurements scroll down to the recipe card. Prep: Cut the Chicken into bite sized pieces; about 1-1.5 inch pieces.Cut the veggies and mince the Ginger and Garlic. You can also used packaged ginger garlic paste instead. If you can’t find lemon grass and Kafir lime leaves, you can skip it.Though it adds oodles of flavour to the sauce. Make the Peanut Butter.Here is a great peanut butter recipe from scratch.Toast & Crush the peanuts Pressure Cook: One Heads up- Peanut butter is thick and tends to burn very easily.That’s the reason we put the peanut butter right on top in the end. Add all the Sauce ingredients except the peanut butter to the inner pot.Place chicken on top.Scoop the peanut butter on top of it all.Close Lid, Pressure Cook on HIGH for 6 minutes. There is a reason for not mixing the sauce and leaving out the peanut butter for the last.Peanut butter burns very easily which will give you a BURN message.So it’s best to put it right on the top and layer the Sauce(sans peanut butter),Chicken and Peanut Butter in that order. Rest: Quick release the valve and let the pressure cooker go to KEEP WARM mode.Add Lime Juice and Vegetables.Close the lid again. Rest for 3 minutes. If you find the sauce too thin for your liking, reduce it further using the SAUTE mode.
How to serve Thai Peanut Chicken
Ah the best part! Serve this Peanut Chicken curry on top of Steamed rice or even cauli rice! I would garnish this heavily with cilantro, lime and crushed peanuts.
More Peanut Butter Recipes
Crispy Chilli Peanut TofuGrilled Chicken Salad in Peanut butter & Chilli DressingHomemade Dark Chocolate Peanut butter CupsHomemade Peanut ButterPeanut Butter Cookies
More Instant Pot Chicken Recipes
Instant Pot Salsa ChickenInstant Pot Chicken WingsInstant Pot Sweet & Sour ChickenInstant Pot Butter Chicken
