Thai Chicken

  • Serving Size6

    Ingredients

    • 2 inch chunk fresh ginger, grated or finely minced
    • 8 garlic cloves, grated or finely minced
    • 1-2 medium red onions, thickly sliced
    • 1 1/2 lbs chicken breasts, diced
    • Zest and juice of 1 lime
    • 10 inch stem lemongrass, ends removed and halved
    • 4 T grass-fed butter or grass-fed ghee
    • 30 small organic mint leaves
    • 2 tsp sea salt
    • 1 tsp organic curry powder
    • 1 c organic full-fat coconut milk
    • 1 c chicken bone broth
    • 1/2 c coconut aminos or gluten free tamari

    Directions

    Instantpot Directions

    1

    Prep your ginger, garlic, onion, lime zest and lemongrass, set aside.

    2

    Prepare the Instant Pot by plugging in. Press “Sauté” and add butter to Instant Pot. Add the ginger, garlic and onion, sauté for 5 minutes stirring occasionally. Add the chicken, stirring occasionally for 2-3 minutes until pink color is gone. Turn the Instant Pot off by pressing “Keep Warm/Cancel”. Add the lime zest, lime juice, lemongrass, mint leaves, curry powder, coconut milk, bone broth and coconut aminos, stir to combine. Place the lid on the Instant Pot making sure the steam release valve is sealed. Press “Poultry” and reduce time to 10 minutes.

    3

    When the Instant Pot is done and beeps, press “Keep Warm/Cancel”, unplug and use an oven mitt to “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

    4

    Serve immediately. Garnish with chopped cilantro, lime wedges and serve!

    Stove Top Directions

    5

    Prep your ginger, garlic, onion, lime zest and lemongrass, set aside.

    6

    Prep the chicken by using kitchen scissors to cut up the meat. Place on a plate and set aside.

    7

    Add butter to medium-sized pot. Add the ginger, garlic and onion, sauté over medium heat for 5 minutes stirring occasionally.

    8

    Add the chicken, stirring occasionally for 2-3 minutes until pink color is gone. Add the lime zest, lime juice, lemongrass, mint leaves, curry powder, coconut milk, bone broth and coconut aminos, stir to combine.

    9

    Continue to cook for 30 minutes and serve.

    Recipe adapted by: recipestonourish

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