Easy Peanut Chicken Satay
Peanut chicken satay is the BEST weeknight meal option. Chicken smothered in a tangy Thai peanut sauce. Plus there's options to cook it in the slow cooker, Instant Pot, or make ahead as a freezer meal!
- 2 pounds boneless skinless chicken thighs trimmed
- 14 oz can coconut milk
- 1/2 cup creamy peanut butter
- 3 tbsp lime juice
- 1 tbsp ginger grated
- 2 tbsp tamari or soy sauce
- 3 tbsp honey
- 1 tbsp toasted sesame oil
- 2 tsp minced garlic
- 2 tsp curry powder yellow
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp red pepper flakes
In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.
COOK IN INSTANT POT
From frozen, transfer chicken and sauce into an instant pot. Add in 1/4 cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.
My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.
Serving: 1g | Calories: 524kcal | Carbohydrates: 18g | Protein: 37g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 143mg | Sodium: 582mg | Potassium: 721mg | Fiber: 3g | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 4.4mg | Calcium: 41mg | Iron: 3.3mg