Thai Peanut Chicken Satay
Ingredients 2 lb. boneless skinless chicken thighs, trimmed 1 (14 oz.) can coconut milk ½ cup creamy peanut butter 3 Tbsp. lime juice 1 Tbsp. ginger, grated 2 Tbsp. tamari or soy sauce 3 Tbsp. honey 1 Tbsp. toasted sesame oil 2 tsp. minced garlic
2 tsp. curry powder yellow 1 tsp. cumin 1 tsp. garam masala ½ tsp. red pepper flakes
Directions 1. In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken. 2. Pour ingredients in the Freezer Mates Plus Container, seal and label, place in the freezer. 3. To cook, thaw mixture, place in the Microwave Pressure Cooker, cover and lock. 4. Microwave for 20 minutes. 5. Allow Microwave Pressure Cooker to depressurize naturally, stir and serve with cooked rice, if desired.
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