I am really struggling with posts. I love finding interesting recipes from yesteryear; however, when I post such recipes, my page views go down. But post something like Pizza Fondue or Chocolate Chip Waffles and watch my page views skyrocket. Not really shocking, I know. I want to put mostly healthy fare out in the world, but I’d also like people to actually read my blog. So, I’ll keep plodding away hoping that for every Chicken Marengo that is a bit of a dud views-wise, but is awesome history wise, there’s a Maryland Fried Chicken that does pretty well.
I have pulled out my trusty pressure cooker again to make this recipe, which was inspired by a recipe I saw at Pressure Cooking Today. First, I love the simplicity. Sure, you can brown the chicken thighs, because that is what we are told “adds depth of flavor”, but you could skip it and the 20 minutes it takes to brown the thighs before you pressure cook them. Chicken thighs are just the best. Cheap and they can withstand a bit of overcooking and the rigors of the pressure cooker. To make this dish low carb, instead of rice, I used finely chopped cauliflower roasted with toasted sesame oil and soy sauce. My husband loved it.
Chicken with a Thai Peanut Sauce
1 – 2 tablespoon toasted sesame oil (or canola)
2 lbs. boneless, skinless chicken thighs, trimmed (about 8)
1/2 cup chicken broth or water
1/4 cup smooth peanut butter
1/4 cup soy sauce (or tamari)
2 tablespoons lime juice
1 tablespoon fish sauce
2 teaspoons grated ginger
1 1/2 teaspoons Sriracha Sauce
1 tablespoon corn starch
2 tablespoons water
Fresh chopped cilantro for Garnish
Salt and Pepper to taste
Heat oil in pressure cooker over medium high heat. Brown chicken in batches. Place browned chicken aside on plate. Drain liquid or oil, leaving about 1 tablespoon behind.
Add broth, peanut butter, soy sauce, lime juice, fish sauce, ginger, and Sriracha Sauce to pressure cooker. Whisk together until well combined. Return Chicken to pressure cooker. Cook chicken for 9 minutes at high pressure. It will take about 10 minutes for your pressure cooker to reach high pressure. After 9 minutes at high pressure, remove pressure cooker from heat. After pressure has fallen significantly, use the quick pressure release. Please consult your pressure cooker instructions, if you have any concerns or questions. Each cooker is different.
In a small bowl, whisk together cornstarch and water. Once the pressure is released, open the pressure cooker carefully (lid facing away from you!) and remove chicken to a plate and cover. Whisk cornstarch mixture into the peanut sauce. Bring sauce to a slight boil. Return chicken to pot to coat with sauce and serve over rice or cauliflower “rice”.
If you don’t have a pressure cooker, you can find a slow cooker version of this recipe here.
Love Dawn of Food posts and this sounds yummy!