Kloosterpot
Easy Peanut Chicken Satay
6 servings
servings10 minutes
active time25 minutes
total timeIngredients
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
Unsaturated Fat
-
Trans Fat
-
Cholesterol
143 mg
Sodium
582 mg
Total Carbohydrate
18 g
Dietary Fiber
3 g
Total Sugars
13 g
Protein
37 g
6 servings
servings10 minutes
active time25 minutes
total time