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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 mins
Cook Time 10 mins
Passive Time 20 mins
Total Time 40 mins



  • 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.

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: 311kcal
Course: Main Dish
Cuisine: Asian


Nutrition Facts
Asian Fusion Japanese and Thai Peanut Chicken
Amount Per Serving
Calories 311 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Trans Fat 0.0003g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 9mg3%
Sodium 952mg41%
Potassium 326mg9%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 6g7%
Protein 10g20%
Vitamin A 1850IU37%
Vitamin C 146mg177%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.




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