283
CALORIES
PER SERVING
SERVES 4
SERVING SIZE 11⁄2 cups
PREP TIME 5 mins
COOK TIME 10 mins
TOTAL TIME 25 mins
This sweet and spicy chicken dish uses lite coconut milk, which contains less fat and calories than regular coconut milk. The Instant Pot makes this one quick and easy!
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Quick |
2 tsp olive oil
1⁄2 cup chopped yellow onion
1 clove garlic, finely chopped
2 tsp curry powder
1⁄4 tsp red pepper flakes
1lb (450g) boneless, skinless chicken breasts, cut into 2-inch (5cm) strips
2 tsp reduced-sodium soy sauce
6 dried apricots, roughly chopped
1⁄2 cup lite coconut milk
1⁄2 cup tomato sauce
1 tbsp honey
2 tsp cornstarch
1 tbsp water
1⁄4 cup chopped fresh cilantro
1⁄4 cup chopped cashews
Lime wedges for serving
1. Select Sauté, and add the olive oil to the inner pot.
2. Add the onion, garlic, curry powder, and red pepper flakes to the pot. Sauté for 3 minutes. Add the chicken strips and toss to coat.
3. Add the soy sauce and apricots, followed by the coconut milk, tomato sauce, and honey. Stir well.
4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 4 minutes.
5. While the chicken is cooking, combine the cornstarch and water in a small bowl, and stir until a smooth consistency is achieved.
6. When the cook time is complete, quick release the pressure and remove the lid. Select Sauté, and bring the ingredients to a simmer. Stir in the cornstarch mixture and continue to cook until the sauce is thickened (about 3 minutes).
7. Transfer to serving bowls and garnish with the cilantro, cashews, and a squeeze of fresh lime juice. Serve hot.
Total fat 12g Saturated fat 3g |
Cholesterol 73mg Sodium 283mg |
Carbohydrates 20g Dietary fiber 2g |
Sugars 14g Protein 26g |