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Pressure Cooker Thai Peanut Chicken

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
  • Total Time
    Prep: 25 min. Cook: 15 min. + releasing
  • Makes
    8 servings

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

  • 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.
  • 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.
  • 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.
  • 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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