Add oil to an instant pot. Press the sauté function and heat the oil. Once hot add the garlic, ginger, and green onions and cook while stirring, about 1 minute. Add the chicken and cook until the outside is no longer pink, about 3 minutes.
Turn the sauté function off. Add in the chilli paste, coconut milk, coconut aminos, honey and fresh lime juice and stir to combine.
Place the peanut butter on top of the chicken and do not stir.
Cook on a manual high pressure for 5 minutes. Once finished, move the steam release valve to release the steam pressure. Remove the lid stir the peanut butter into the chicken. Taste and adjust the seasoning.
Serve over rice of rice noodles with cilantro, chopped peanuts and sliced Thai chilis.
|Macro (Per serving)||Gram||Kcal||%|
- 2 tsp oil
- 2 cloves garlic, minced
- 1 fresh ginger, minced
- 2 green onions, sliced
- 680g chicken breasts
- 2 tsp garlic chilli paste
- 125ml coconut milk
- 2tbsp coconut aminos
- 2tbsp honey
- 2tbsp fresh lime juice
- 1/3 cup creamy peanut butter
- Sea salt and fresh ground black pepper, to taste
- Rice noodles
- Chopped peanuts
- Thai chilis