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Dinner

Instant Pot Coconut Chicken

4 servings

份量

40 minutes

总时间

配料

1 onion, chopped

6 cloves garlic, smashed

1/4 cup soy sauce

1/4 cup plus 2 tablespoons distilled white vinegar

1 tablespoon plus 3/4 teaspoon sugar

Freshly ground pepper

1 1/2 pounds skinless, boneless chicken thighs (halved if large) or bone in

4 Persian cucumbers

1 Fresno chile pepper

Kosher salt

1 1/2 cups jasmine rice

1/4 cup unsweetened coconut cream

步骤

Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes for boneless or 22 minutes for bone in.

Meanwhile, slice the cucumbers and finely chop the Fresno chile (remove seeds for less heat). Toss the cucumbers and chile with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish.

Cook the rice as the label directs.

When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high sauté setting and simmer until the sauce thickens slightly, 12 to 15 minutes.

Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls.

营养

每份大小

-

卡路里

580

总脂肪

10 g

饱和脂肪

5 g

不饱和脂肪

-

反式脂肪

-

胆固醇

160 mg

1110 mg

总碳水化合物

75 g

膳食纤维

2 g

总糖

17 g

蛋白质

42 g

4 servings

份量

40 minutes

总时间
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