Thai Chicken Thighs Recipe

Thai Chicken Thighs Recipe

This Thai chicken thigh recipe is perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day.

You should note that you need to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.

Important Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

Thai Chicken Thighs Ingredients:

2 T. sesame oil
2 lbs. boneless, skinless chicken thighs
2/3 c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten-free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper, to taste


Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices

Thai Chicken Thighs Directions:

1. Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.

2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.

3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.

4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

6. Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.

8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides.

Important information:

Preparation time: 10 minutes
Cooking time: 10 minutes (+ time to come to pressure)
Serves: 4-6

Chicken in Red Curry Ginger Sauce

Chicken in Red Curry Ginger Sauce

Chicken in Red Curry Ginger Sauce

Chicken in Red Curry Ginger Sauce Ingredients:

1 & 1/2 lbs ( 680 g ) chicken breasts
(boneless, skinless)
2 Tbsp lime juice
2 Tbsp Fish Sauce or salt to taste
1 Tbsp brown sugar
1 Tbsp Red Curry Base *
1 can Coconut Milk or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro (coriander leaf) or basil
2 Tbsp peeled & thinly sliced ginger

*or try with Panang or Green Curry Bases

Chicken in Red Curry Ginger Sauce Cooking Instructions:

If serving with rice, start rice to cook while preparing rest of meal.

Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.

slice chken for Chicken in Red Curry Ginger Sauce

In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.

In a skillet over medium high heat, add curry base with 1/2 can of the coconut milk. Stir frequently, until curry base is dissolved and mixture is bubbling

.add coconut milk to Chicken in Red Curry Ginger Sauce

Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.

add ingredients to Chicken in Red Curry Ginger Sauce

Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

add lime juice mixture and chicken to chicken in red curry ginger sauce

Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.

Serve your chicken in red curry ginger sauce over rice.

Healthy Thai Noodle Salad

Healthy Thai Noodle Salad

Healthy Thai Noodle Salad

Ingredients for healthy Thai noodle salad:

2 tbsp fresh ginger, grated
2 tbsp salt-reduced soy sauce
2 tbsp sesame oil
1/3 cup red wine vinegar
1 tbsp sweet chilli sauce
2 cloves garlic, crushed
1/3 cup kecap manis (Indonesian soy sauce)

17 oz cooked large prawns, peeled and de-veined
8.5 oz dried instant egg noodles
5 green onions, sliced diagonally
2 tbsp fresh cilantro, chopped
1 red bell pepper, diced
3.5 oz snow peas, sliced