05 Jan 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.
Asian Fusion Japanese and Thai Peanut Chicken
- 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 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.
- 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.