https://www.copymethat.com/r/y1lqBJhtZ/thai-peanut-chicken-satay-from-httpshapp/
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y1lqBJhtZ
2024-05-06 20:38:10
THAI PEANUT CHICKEN SATAY
from https://happymoneysaver.com/easy-freezer-meals/
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Servings: serves 6 to 8
Servings: serves 6-8
Ingredients
- 2 pounds boneless skinless chicken thighs, trimmed
- 14 oz can coconut milk
- ½ 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
- ½ tsp red pepper flakes
Steps
- 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.
Notes
- 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 ¼ 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.