THAI THIGHS WITH BROWN RICE September 28, 2017 16:24

Ginger Sauce:

1 Medium Onion, chopped

2-4 Garlic Cloves, minced

1 tsp. Crystallized Ginger chopped fine

1 Tbsp. Ground Ginger

1 Tbsp. Braggs Liquid Aminos

2 Tbsp. Toasted Sesame Oil

1 Tbsp. Juice and Zest of One Lemon

1-2 Tbsp. Dried Parsley Flakes

Mix ginger sauce in bowl and set aside.

2-3 Pounds Chicken Thighs, skinned, thawed, and cubed

2 Tbsp. Garlic Oil

1 Cup Water mixed with

2 Tbsp Chicken Broth Powder

½ Cup Hoisin Sauce

2 Tbsp. Peanut Butter

Ultra Gel (as needed)

Heat pressure cooker waffle bottom fry pan on medium heat until water dances across the bottom add oil. Fry chicken thighs until golden brown on one side. Turn over and add ginger sauce over chicken. Pressure for 3-5 minutes and let the pressure drop on its own.  Make sure internal temp. of the chicken is 165°.  Drain liquid from chicken and whisk in hoisin sauce and peanut butter. Thicken with ultra gel if needed.

Place chicken over rice and cover with sauce serve.