We’re trying a double experiment with this dish – Thai cuisine and Instant Pot cooking! I got the recipe from here. Because it called for Thai sweet chili sauce, something that wasn’t in our pantry or fridge, it got postponed until I went shopping, but today’s the day for something new.
To tell you the truth, I wasn’t impressed with the sauté feature of the Instant Pot. I didn’t use a lot of oil, but there sure was a lot of splattering, and I couldn’t turn it down because there’s only one setting. (Hmm, maybe the “low” does work for that. Need to do some more experimenting!) However, once it’s all mixed together, it is nice to just put on the lid and leave it alone.
|I used the spiralizer!|
I’ll tell you later how it turned out!
Thai Chicken and Rice
4 chicken breasts (about 2 pounds)
2 tablespoons oil
1/2 cup Thai sweet chili sauce
3 tablespoons soy sauce
1 tablespoon peanut butter
1/2 tablespoon fish sauce
1/2 tablespoon minced garlic
1/2 tablespoon grated giner
1 teaspoon lime juice
1/4 teaspoon Tabasco (or Siracha)
1 cup Jasmine rice
2 cups chicken broth
Garnish: grated carrots and zucchini and chopped peanuts
Brown the chicken in the oil on the Instant Pot sauté setting. While that’s happening, combine the sauce ingredients (chili sauce through Tabasco sauce). Remove the chicken from the pot. Add the rice. Top with the chicken and sauce, then pour the broth over all. Set to manual and high and cook for 10 minutes; let the pressure release naturally. Before serving shred the chicken and stir, then top with desired garnish and additional soy sauce if needed.
This was good, and we’ll have it again, but it was a bit mushy, so I’ll probably not use the Instant Pot. We’ll see if cooking the sauce (using pre-cooked chicken from the freezer) and rice separately make a difference.
|It doesn’t look very appetizing before shredding the chicken and serving with the garnishes.|