Thai Chicken Rice Bowls

• porções: 4 servings
• tempo ativo: 10 minutes
• tempo total: 45 minutes

Ingredientes

1 ½ pounds boneless skinless chicken thighs

1 tablespoon mild yellow curry

1 tablespoon grated fresh ginger

2 cloves garlic (chopped)

1 teaspoon kosher salt

1 can (14 oz. coconut milk)

¼ cup water

2 tablespoons honey

1 cup basmati rice

Fresh cucumber (garnish)

Fresh cilantro garnish

Instruções

Add the chicken, curry, ginger, garlic, salt, coconut milk, water, and honey to the cooking pot of your pressure cooker. Stir together to make sure ingredients are combined evenly.

Lock the lid in place and press the chicken button. Pressure cook the chicken for 15 minutes. Then turn off the cooker and allow to rest for 10 minutes. Then release pressure.

Unlock the lid and remove the chicken from the cooker. Shred chicken and set aside.

Press the sautee button on your cooker and simmer the remaining liquid for 8-10 minutes until it thickens to coat the back of a spoon.

When sauce has thickened a bit, stir in shredded chicken and keep warm until serving.

Serve Coconut chicken over cooked basmati rice garnished with cilantro and fresh sliced cucumber.

Nutrição

• Tamanho da Porção: 1 Bowl
• Calorias: 413 kcal
• Gordura Total: 8 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 5 g
• Gordura Trans: 0.03 g
• Colesterol: 162 mg
• Sódio: 736 mg
• Carboidrato Total: 47 g
• Fibra Dietética: 1 g
• Açúcares Totais: 9 g
• Proteína: 36 g