PEANUT BUTTER CHICKEN >> made in an Instant Pot or a slow cooker!Oct 04, 2020
Are you a peanut butter lover? I'm guessing you are since you clicked on this recipe!
This was one of the first recipes I ever posted on the old Vitality Nutrition recipe blog. When I transferred my website to a new platform I took the recipe off the blog as the original photos for it looked like I took them with a potato. Hehe!
In the time the recipe was off the blog, I received countless emails and messages from fellow peanut-butter lovers. I realized this recipe needed to make a comeback. So here we are!
I love how easily the recipe comes together in an Instant Pot or slow cooker. I serve the peanut chicken over rice with a hearty salad or charred garlick-y green beans for extra volume and color! To make the green beans, simply add about a tablespoon of avocado oil or butter to a frying ban on medium heat. Add the beans and toss to char. Then add at least one clove of garlic for every handful of green beans. Yum!
I often use full-fat coconut milk in my recipes for a creamy taste. However, in this recipe I opt for light coconut milk as the peanut butter offers a boost of healthy fat and creamy texture to the sauce.
PEANUT BUTTER CHICKEN
Search Vitality Nutrition Peanut Butter Chicken to add the recipe to your MyFitnessPal diary.
- 2 cloves of garlic, minced
- 1 thumb-size piece of ginger, minced
- 1 can (400mL) light coconut milk
- 1/2 cup (120g) natural peanut butter
- 1/4 cup (60mL) soy sauce or tamari
- 1/4 cup (80g) honey
- 2 tablespoons (30mL) vinegar
- 1/4 cup lime juice
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon salt
- 5 medium size (1000g) chicken breast, thawed
- OPTIONAL: cilantro, peanuts, and lime wedges to garnish
- Add all of the ingredients (except for the chicken) to your slow cooker or Instant Pot. Use a whisk to thoroughly combine the ingredients.
- Add the whole chicken breasts to the slow cooker or Instant Pot. Alternatively, cut the chicken into small pieces.
- If using the slow cooker, cook on high for 4 hours. If using an Instant Pot, set to the poultry setting.
- After the chicken breasts are cooked use a fork or electric mixer to shred it. You can also leave the chicken breast in bite size chunks if you decide to prepare it that way!
- Serve over rice and/or cauliflower rice and a side salad or green beans.
- This recipe does make a large batch. I often freeze half the batch to enjoy later on!
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