Thai
Peanut Chicken Recipe
Ingredients
:
1
cup all-purpose flour
8
boneless skinless chicken thighs (about 2 pounds )
3/4
cup creamy peanut butter
1/2
cup orange juice
1/4
cup orange marmalade
2
tablespoons sesame oil
2
tablespoons soy sauce
2
tablespoons teriyaki sauce
2
tablespoons hoisin sauce
1
can (13.66 ounces) light coconut milk, divided
1
cup uncooked basmati rice
3/4
cup water
1/2
cup chopped salted peanuts
Place
flour in a large resealable plastic bag. Add chicken, a few pieces at a time,
and shake to coat. Transfer to a greased 6-qt. electric pressure cooker.
In
a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy
sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over
chicken. Lock lid; make sure vent is closed. Select manual; adjust pressure to
high and set time for 10 minutes.
In
a small saucepan, bring the rice, water and remaining coconut milk to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff
with a fork.
When
chicken is finished cooking, allow pressure to naturally release for 10 minutes
and then quick release any remaining pressure according to manufacturer's
instructions. Serve chicken with rice and sauce; sprinkle with peanuts.
Test
Kitchen tips :
Minced
fresh ginger and Mirin (rice wine) are good additions to this recipe to amp up
the flavor.
Nutrition
Facts :
1
serving: 616 calories, 32g fat (9g saturated fat), 76mg cholesterol, 665mg
sodium, 49g carbohydrate (12g sugars, 3g fiber), 34g protein.