I don’t make this that often, because of the high fat and sodium content of this recipe doesn’t exactly make it healthy for my heart. But it is one of my daughter’s favorites, so I make it at least once per year, usually for her birthday dinner. She loves the leftover sauce on her ramen noodles, so I usually double the sauce ingredients and freeze most of the leftover sauce, so she can have plenty.
Ingredients:
- 5 boneless chicken breast halves
- 1 1/2 cups unsalted chicken stock (do not use salted or reduced sodium stock)
- 1/2 cup peanut butter
- 1/4 cup Liquid Aminos (or reduced sodium soy sauce)
- 2 TBS jarred culantro (or Recaito if you can’t find that)
- 1/4 cup lime juice
- 1/4 to 1/2 tsp crushed red pepper flakes
- 2 tsp ground ginger
- 2 TBS corn starch
- 1/4 cup cold water
- Enough cooked rice for 5 people. (use main course instructions, found here)
Directions:
- Combine chicken broth, peanut butter, Liquid Aminos, culantro, lime juice, red pepper flakes, and ginger in the bottom of your pressure cooker pot and heat with the lid off, stirring constantly, till peanut butter has melted and all ingredients are well combined. Add additional chicken broth if sauce becomes thick. At this point, the consistency of the sauce should still be quite thin, similar to the consistency of light cream. If it is too thick, it will burn to the bottom of the pot during the remaining cooking time.
- Place chicken breast pieces into the sauce.
- Lock lid on pressure cooker and cook on high pressure for 20 minutes.
- Turn pressure cooker off and let pressure release, naturally, for about 10 minutes.
- Quick release any remaining pressure.
- Carefully open lid and remove chicken. Set chicken aside.
- Combine corn starch and cold water, stir well.
- Add the cornstarch mixture to the sauce in the pot and cook uncovered, stirring constantly, until sauce is thickened and bubbling.
- Turn off pressure cooker.
- Place chicken pieces over rice.
- Pour sauce over chicken and serve, with your choice of vegetable on the side.
