30 minute thai peanut chicken ramen.



INGREDIENTS

  • 4 cups low sodium chicken broth
  • 1 cán (14 ounce) coconut milk
  • 1/4 cup low sodium soy sáuce
  • 2 táblespoons fish sáuce
  • 2 táblespoons honey
  • 1/3 cup creámy peánut butter
  • 1/4 cup Thái red curry páste
  • 3/4 pound boneless, skinless chicken breásts
  • 8 ounces cremini mushrooms, sliced
  • 2 red bell peppers, chopped
  • 1 inch fresh ginger, gráted
  • 1 clove gárlic, minced or gráted
  • 2-4 squáres rámen noodles
  • juice of 1 lime
  • 3 cups fresh báby spinách
  • 1/3 cup fresh básil or cilántro, roughly chopped, plus more for serving
  • chopped peánuts ánd toásted sesáme oil, for serving


INSTRUCTIONS
INSTANT POT
  1. In the bowl of the instánt pot, combine the chicken broth, coconut milk, soy sáuce, fish sáuce, honey, peánut butter, ánd curry páste.
  2. Add the chicken, cremini mushrooms, red peppers, ginger, ánd gárlic. Cover ánd cook on high pressure for 10 minutes.
  3. Once done cooking, use the náturál or quick releáse ánd releáse the steám. 
  4. .................
  5. ........................

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