Thai Chicken in Pressure Cooker
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Thai Chicken in Pressure Cooker
| Fri, 07-23-2004 - 10:57am |
I finally tried this recipe last night and it is fabulous! Just wanted to let everyone know that I made it in my digital pressure cooker using frozen chicken breasts and cooking it on high for 40 minutes with a quick release. I'm sure I could have cut the time down even more, but I wanted to be sure that the chicken was fork tender - and it was. I shared the recipe with everyone in my office. Thanks for posting it.
Thai Chicken
4-5 boneless, skinless chicken breasts, frozen
3/4 cup hot salsa, you can substitute medium or mild
1/4 cup natural peanut butter
2 tablespoons lime juice
2 tablespoon soy sauce
1 teaspoon grated fresh ginger (I used 1 Tbsp)
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. Place chicken into the bottom of a slow-cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken and stir to coat chicken.
2. Cover and cook on low 4 to 6 hours. Remove chicken; place on serving platter. Sprinkle with peanuts and cilantro.
Note: I cooked it in the pressure cooker on high for 40 minutes with a quick release.
