Asian Fusion Japanese and Thai Peanut Chicken
Ingredients
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
Rice
- 1 cup Basmati rice
- 1 cup water
- 1 tsp salt
- 1 tbsp unsalted butter or oil
Instructions
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.
Notes
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!