Luxurious and rich, this super tasty Chicken Satay will keep all you Instant Potters way away from the takeaway!
- 2 tbsp kecap manis (this is a thick, sweet soy sauce)
- 1 tsp dark soy sauce
- 500 g chicken thigh fillets, cut into 1.5 inch bite size pieces (skinless and boneless)
- 1 tbsp coconut oil
- 4 rounded tbsp peanut butter
- 2 cloves garlic, peeled
- 1 inch ginger, peeled
- 3 shallots, peeled
- 1 tbsp lemongrass paste (or use the green part of a fresh stalk)
- 1 lime, juiced (30mls worth)
- 2 tsp sriracha (or chilli sauce of your choice)
- 2 tsp curry powder (I use Hot Madras Curry Powder)
- 2 spring onions, sliced on the diagonal
- 1 tbsp roasted and salted peanuts, chopped or crushed
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Start by mixing the kecap manis, soy sauce and chicken thighs well to mix. If you have time, cover and store in the fridge over night - if not, try to give it at least half an hour steeping time
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When ready to cook, place all the ingredients for the sauce into a food processor or blender and blitz to mix. Trickle in 120ml of water with the motor running until you have a thinner and very smooth sauce.
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Mix the marinated chicken and sauce together and then scrape into the Inner Pot of the Instant Pot, laying the thighs in a flat, even layer. (You are cooking this from cold, don't preheat the Inner Pot or it will catch and burn). Place the lid on and set on Manual High for 12 minutes. Give a QPR when the timer sounds (but it works well with a NPR if you prefer).
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Stir the chicken very well and if you want more sauce, add a little boiling water and cook briefly on Sauté mode to ensure it combines with the sauce nicely. If not, serve on top of steamed rice garnished with the sliced spring onions and crushed peanuts.
As this sauce is thick and a little gloopy before cooking, make sure you take the Anti-Block Shield off when you've finished and give it a really good scrub. Not that I think you wouldn't but the manual tells us anything gloopy means you need to pay extra attention to cleaning this part.
ALTERNATIVE COOKING METHOD
Some folks have had bother with the IP not coming up to pressure - I think it is because the sauce is thick and some peanut butters have a lot of sugar which can catch and burn. Soooo - here's my alternative method which works a treat with no obvious difference in texture to the final dish. We're going to do it pot-in-pot style (a first on EN&C!):
- You will need a stainless steel bowl that fits in your Inner Pot with an inch ir so space around it. I use a deep Balti dish I got for next to nothing in Aldi.
- Prepare the chicken marinade - I do this in my Balti dish.
- Prepare the sauce but instead of adding 120ml of water, you only need 2 tbsp (or there would be too much sauce). Pour onto the chicken and mix well.
- Put the trivet in the Inner Pot. Add 500ml water. Sit the stainless steel bowl on top. Put the lid on, close the vent and program on Manual High for 18 mins. Do a QPR or NPR as preferred.
- Stir very well and serve - if the sauce is too thick for you, add a splash of boiling water.