Welcome to my latest Instant Pot recipe and today is one of my favourite Thai recipes and that is Thai chicken satay. But because we are the Milners and have nut allergies this delicious version is nut and peanut free.
Growing up with a child that is allergic to nuts can be hard work. I mean it can REALLY be hard work. He doesn’t stop breathing when he has nuts (even though he used to when he was small) instead he is sick, he goes hot and then cold and has rashes that wont go away. In other words he looks like someone that has a mixture of the flu and chicken pox.
Not a pretty sight that is for sure. Plus he also has arms and legs which get hit the most by his allergy discoloured because they are scarred for life due to all the itching and picking he has done over the years.
At home it is fine. He is banned from certain brands of chocolate because of his nut allergy, he avoids processed foods and the majority of the time we can cope fine with it.
Then there is the time when we went out for lunch and the Chinese restaurant used nut oil, or the time on his birthday we bought a cake from the supermarket and it was nut icing in between the layers, but we cope rather well with it.
Nuts compared to dealing with an egg allergy for example is not that bad. Well in my mind it isn’t. Though trying to tell him he can’t have the same chocolate as his friends when he was little was hard work. But as the years have progressed he copes with it better and better.
But I find that with a lot of international cooking dishes nuts is high up on the menu. I hate peanuts too and have a mild allergy when I have nut traces, so when we started Recipe This it was always going to be a nut free blog. One that other families like us could enjoy.
But I also absolutely love Thai food and wanted to make a nut free version for the blog that was free of nuts and so that we could all make something easy and tasty in the Instant Pot.
So for all of you that love Asian food and hate nuts this recipe it dedicated to you!
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Place a large strip of silver foil onto your chopping board.
Sprinkle your silver foil strip with lots of salt and pepper.
Add your chicken breast and turn it twice so that both sides get covered in the salt and pepper.
Now cover the chicken with all your other seasonings and finish it off by pouring over the soy sauce, honey and coconut milk.
Seal it up and give it a good shake and then a good bash with the rolling pin so that the seasoning gets mixed in nicely.
Place 200ml of water into the bottom of the Instant Pot. Add the steaming shelf and place the silver foil packet on top.
Cook for 4 minutes on the steam function remembering to seal the valve as you put it on.
After 4 minutes allow it to rest for 2-3 minutes before serving it.
Cut it into three long strips (so each is a third of the breast) and season it with extra pepper.
Serve with salad and lemon.
One teaspoon of any dried chicken seasoning is fine for this dish. Alternatively I like to use a chicken flavoured OXO cube.
Instant Pot Recipes – The Outtakes
Dom: What are you cooking today in the Instant Pot_
Sam: Chicken Satays!
Dom: But they have nuts in them?
Sam: Not my version darling, we’re the Milners and we love to be DIFFERENT!