Easy Peanut Chicken Satay

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 pounds boneless skinless chicken thighs (trimmed)

14 oz can coconut milk

1/2 cup creamy peanut butter

3 tbsp lime juice

1 tbsp ginger (grated)

2 tbsp tamari or soy sauce

3 tbsp honey

1 tbsp toasted sesame oil

2 tsp minced garlic

2 tsp curry powder yellow

1 tsp cumin

1 tsp garam masala

1/2 tsp red pepper flakes

Directions

In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.

MAKE IT NOW

Add chicken and sauce to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL

Transfer chicken and sauce to a labeled container or freezer bag and freeze.

COOK IN INSTANT POT

From frozen, transfer chicken and sauce into an instant pot. Add in 1/4 cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.

From thawed or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT

From thawed or freshly made, transfer chicken and sauce into slow cooker. Cook on high for 4 hours or low 6 hours.

SERVE WITH

My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.

Nutrition

• Serving Size: 1 g
• Calories: 524 kcal
• Total Fat: 35 g
• Saturated Fat: 18 g
• Cholesterol: 143 mg
• Sodium: 582 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 13 g
• Protein: 37 g