Instant Pot Peanut Free Thai Chicken Satay
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.
We have found the best place to source chicken breasts to make Instant Pot Peanut Free Thai Chicken Satay is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
Calories: 310kcal | Carbohydrates: 34g | Protein: 15g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 791mg | Potassium: 479mg | Fiber: 3g | Sugar: 19g | Vitamin A: 800IU | Vitamin C: 43.3mg | Calcium: 83mg | Iron: 6mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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