Thai Peanut Chicken

My pressure cooker does not get a summer vacation. Seriously! How else can you cook tasty meals without heating up the house or demanding lots of time?

The first time I prepared Thai Peanut Chicken, we were cooking for about 100 hungry teenagers at a youth retreat. The massive jar of peanut butter we used weighed as much as my kids at birth!

This is such a simple recipe, made with things you most likely have in the pantry. We like it best with chicken thighs, calling it “Thai Thighs”, 😄 but it also works well with breast meat. Just adjust the cooking time or you could get dry chicken. I don’t usually brown the meat because chicken on the bottom of the pressure cooker gets plenty colour, but if you like to brown the meat, cut back on pressure cooking a minute or so.

Since the pressure takes about 10 minutes to “get up to steam” plus 12 minutes to cook and a few minutes to stand before thickening the sauce — and brown rice takes nearly 40 minutes — I start them at the same time. Logical planning – in my mind, at least.

Thai Peanut Chicken

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• Author: Carlotta
• Total Time: 45 mins
• Yield: 4 1x

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Ingredients

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• 2 pounds bone-in chicken thighs – about 8 – skin removed
• 1/2 cup white wine
• 1/4 cup peanut butter (we prefer creamy, then top with chopped peanuts – cooked peanuts can get a weird texture)
• 1/4 cup gluten free tamari sauce
• 1 Tbsp dried cilantro
• 2 Tbsp lime juice (or juice of 1/2 lime)
• 1 tsp dried ginger
• 1 tsp sriracha sauce (or less, if you have a timid tongue)
• 1 tsp red pepper flakes
• 1 Tbsp corn starch
• 2 Tbsp water
• Serve over brown rice
• chopped peanuts, green onions, fresh cilantro for garnish

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Instructions

1. In pressure cooker, stir together the wine, peanut butter, tamari, cilantro, ginger, sriracha, pepper flakes, and lime juice.
2. Press the chicken pieces, top side down, into the pressure cooker, cover pot and lock lid. Cook for 12 minutes (for bone-in chicken thighs) on High Pressure.
3. This is the perfect time to begin cooking brown rice.
4. When time is up, wait for 5 minutes before releasing pressure. Remove chicken from the pot. Dissolve corn starch in the water to thicken the sauce, stirring constantly (use the “brown” setting to bring sauce to a simmer).
5. Serve chicken over brown rice, garnishing with chopped peanuts, fresh cilantro, and green onions, if desired.

• Prep Time: 5 mins
• Cook Time: 40 mins

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