Instant Pot Coconut Chicken

• 份量: 4 servings
• 總時間: 40 minutes

食材

1 onion, chopped

6 cloves garlic, smashed

1/4 cup soy sauce

1/4 cup plus 2 tablespoons distilled white vinegar

1 tablespoon plus 3/4 teaspoon sugar

Freshly ground pepper

1 1/2 pounds skinless, boneless chicken thighs (halved if large)

4 Persian cucumbers

1 Fresno chile pepper

Kosher salt

1 1/2 cups jasmine rice

1/4 cup unsweetened coconut cream

步驟

Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes.

Meanwhile, slice the cucumbers and finely chop the Fresno chile (remove seeds for less heat). Toss the cucumbers and chile with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish.

Cook the rice as the label directs.

When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high sauté setting and simmer until the sauce thickens slightly, 12 to 15 minutes.

Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls.

營養

• 卡路里: 580
• 總脂肪: 10 g
• 飽和脂肪: 5 g
• 膽固醇: 160 mg
• 鈉: 1110 mg
• 總碳水化合物: 75 g
• 膳食纖維: 2 g
• 總糖: 17 g
• 蛋白質: 42 g