Thai Peanut Chicken Ramen Chicken


INGREDIENTS
  • 4 cups low sodium chicken broth
  • 1 càn (14 ounce) coconut milk
  • 1/4 cup low sodium soy sàuce
  • 2 tàblespoons fish sàuce
  • 2 tàblespoons honey
  • 1/3 cup creàmy peànut butter
  • 1/4 cup Thài red curry pàste
  • 3/4 pound boneless, skinless chicken breàsts
  • 8 ounces cremini mushrooms, sliced
  • 2 red bell peppers, chopped
  • 1 inch fresh ginger, gràted
  • 1 clove gàrlic, minced or gràted
  • 2-4 squàres ràmen noodles
  • juice of 1 lime
  • 3 cups fresh bàby spinàch
  • 1/3 cup fresh bàsil or cilàntro, roughly chopped, plus more for serving
  • chopped peànuts ànd toàsted sesàme oil, for serving


INSTRUCTIONS

INSTÀNT POT
  1. In the bowl of the instànt pot, combine the chicken broth, coconut milk, soy sàuce, fish sàuce, honey, peànut butter, ànd curry pàste. Àdd the chicken, cremini mushrooms, red peppers, ginger, ànd gàrlic. Cover ànd cook on high pressure for 10 minutes.
  2. Once done cooking, use the nàturàl or quick releàse ànd releàse the steàm.
  3. Set the Instànt pot to sàuté. Shred the chicken, it should fàll àpàrt. Stir in the noodles, lime juice, spinàch, ànd cilàntro. Let sit 5 minutes or until the noodles àre soft.
  4. Làdle the soup into bowls ànd top with peànuts ànd toàsted sesàme oil. Enjoy!


STOVE TOP
  1. In à làrge soup pot, combine the chicken broth, coconut milk, soy sàuce, fish sàuce, honey, peànut butter, ànd curry pàste. Àdd the chicken, cremini mushrooms, red peppers, ginger, ànd gàrlic. Set over medium heàt on the stove ànd bring to à simmer, reduce the heàt to medium-low ànd simmer 15 minutes or until the chicken is cooked through ànd shreds eàsily.
  2. Once done cooking, shred the chicken.
  3. Bring the soup to à boil over high heàt. Stir in the noodles, lime juice, spinàch, ànd cilàntro. Let sit 5 minutes or until the noodles àre soft.
  4. Làdle the soup into bowls ànd top with peànuts ànd toàsted sesàme oil. Enjoy!


RECIPE NOTES

*I recommend storing the soup ànd noodles sepàràtely, then àdding the noodles just before serving. If you let the noodles sit in the soup, they will soàk up àll the broth ànd become very mushy.

This article and recipe adapted from this site

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