Disabled Kitchen: Instant Pot Asian Fusion Chicken

This recipe is an Asian Fusion recipe that I created which combines two of my favourite cuisines: Japanese and Thai. It is very disability-friendly. The things that are most labour-intensive are peeling garlic, grating ginger and slicing bell peppers if you haven’t pre-sliced and freezed them.

Unlike other websites with recipes, I won’t go into a long story about whatever those sites write about. I always scroll past that to the recipe. I will post an image of the finished dish at the end of the post as I take them. This post will be updated in the future with an image.

Don’t forget to read my Instant Pot resources before starting.

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Asian Fusion Japanese and Thai Peanut Chicken

Servings 4 people
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Total Time 40 minutes



  • 1 tsp grated ginger I don't actually measure. I just grate it over the Instant Pot until I figure it's enough.
  • 1 tsp minced garlic I also don't measure this. I just press 5 - 10 garlic cloves over the Instant Pot because that's 1 tsp, right?
  • 1 tsp black pepper Can be substituted for cayenne pepper or fresh chillis added to your desired heat
  • 2 tbsp sugar Or whatever sweetener like Agave
  • 2 tbsp white vinegar
  • 59 ml water
  • 59 ml soy sauce
  • 1/2 red bell pepper, thick slices
  • 1/2 orange bell pepper, thick slices
  • 1/2 yellow bell pepper, thick slices
  • 118 ml peanut butter I use crunchy because I like the added peanuts
  • 454 g boneless skinless chicken breasts (or 454 g boneless skinless thighs) cut in about 2-inch chunks. If buying with skin on, remove the skin.
  • 1 tbsp cornstarch dissolved in water


  • 1 cup Basmati rice
  • 1 cup water
  • 1 tsp salt
  • 1 tbsp unsalted butter or oil


Japanese Thai Peanut Chicken

  • In a bowl, add the, pepper, sugar, vinegar, water, and soy sauce. Stir until sugar is mostly dissolved.
  • Poor into the Instant Pot.
  • Add the garlic and ginger.
  • Dump in the chicken, bell peppers and peanut butter.
  • Set to high pressure for 10 minutes, natural release for 10 minutes then quick release.
  • Open the lid and stir in the cornstarch and water mixture to thicken. Remove the rice bowl and trivet first if you cooked your rice at the same time.

Pot-in-Pot Rice

  • Put the rice, water, salt and butter/oil in the tin or bowl. Make sure all the rice is submerged. Put the trivet on top of the above mix, and the bowl on the trivet. Cook time is still the above.


Note: If your chicken is frozen, add two minutes to the cook time. Also, this recipe is not good for freezing because the peanut butter will separate.
Serve on rice and enjoy!
Author: Jules Sherred
Calories: 554kcal
Course: Main Dish
Cuisine: Asian
Keyword: Low Effort


Nutrition Facts
Asian Fusion Japanese and Thai Peanut Chicken
Amount Per Serving
Calories 554 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 80mg27%
Sodium 1681mg73%
Potassium 803mg23%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 10g11%
Protein 37g74%
Vitamin A 1086IU22%
Vitamin C 67mg81%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.




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