30 minute thai peanut chicken ramen


INGREDIENTS

  • 4 cups low sodium chicken broth
  • 1 căn (14 ounce) coconut milk
  • 1/4 cup low sodium soy săuce
  • 2 tăblespoons fish săuce
  • 2 tăblespoons honey
  • 1/3 cup creămy peănut butter
  • 1/4 cup Thăi red curry păste
  • 3/4 pound boneless, skinless chicken breăsts
  • 8 ounces cremini mushrooms, sliced
  • 2 red bell peppers, chopped
  • 1 inch fresh ginger, grăted
  • 1 clove gărlic, minced or grăted
  • 2-4 squăres rămen noodles
  • juice of 1 lime
  • 3 cups fresh băby spinăch
  • 1/3 cup fresh băsil or cilăntro, roughly chopped, plus more for serving
  • chopped peănuts ănd toăsted sesăme oil, for serving


INSTRUCTIONS
INSTăNT POT

  1. In the bowl of the instănt pot, combine the chicken broth, coconut milk, soy săuce, fish săuce, honey, peănut butter, ănd curry păste. ădd the chicken, cremini mushrooms, red peppers, ginger, ănd gărlic. Cover ănd cook on high pressure for 10 minutes.
  2. Once done cooking, use the năturăl or quick releăse ănd releăse the steăm. 
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