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Pressure Cooker Thai Peanut Chicken

Total Time

Prep: 25 min. Cook: 15 min. + releasing

Makes

8 servings

Have a taste for Thai? Throw together this peanutty chicken dish in your kitchen and save the trip to an Asian restaurant.—Blair Lonergan, Rochelle, Virginia
Pressure Cooker Thai Peanut Chicken Recipe photo by Taste of Home

Ingredients

  • 1 cup all-purpose flour
  • 8 boneless skinless chicken thighs (about 2 pounds )
  • 3/4 cup creamy peanut butter
  • 1/2 cup orange juice
  • 1/4 cup orange marmalade
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons hoisin sauce
  • 1 can (13.66 ounces) light coconut milk, divided
  • 1 cup uncooked basmati rice
  • 3/4 cup water
  • 1/2 cup chopped salted peanuts

Directions

  1. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 6-qt. electric pressure cooker.
  2. In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes.
  3. In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork.
  4. When chicken is finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Serve chicken with rice and sauce; sprinkle with peanuts.

Nutrition Facts

1 serving: 616 calories, 32g fat (9g saturated fat), 76mg cholesterol, 665mg sodium, 49g carbohydrate (12g sugars, 3g fiber), 34g protein.

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