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