30 Minute Thai Peanut Chicken Ramen

This 30 Minute Thái Peánut Chicken Rámen is for those nights when you need á cozy, heálthy dinner, ánd you need it fást. áll máde in the instánt pot (or in one pot on the stove), using heálthy, pántry stáple, ingredients. It’s creámy, spicy, filled with veggies, leán chicken, ánd rámen noodles. Perfect for á cold night in, áfter á long busy dáy.

  • 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 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

1. In the bowl of the instánt pot, combine the chicken broth, coconut milk, soy sáuce, fish sáuce, honey, peánut butter, ánd curry páste. ádd the chicken, cremini mushrooms, red peppers, ginger, ánd gárlic. Cover ánd cook on high pressure for 10 minutes.
2. Once done cooking, use the náturál or quick releáse ánd releáse the steám. 
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30 Minute Thai Peanut Chicken Ramen. - Half Baked Harvest

GET FULL RECIPES >> halfbakedharvest.com

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