Crunchy Oriental Chicken
Source of Recipe
Unknown
List of Ingredients
1 lb. chicken thighs, cut in strips
6 oz. carrots, cut in julienne strips
1 medium onion, cut in strips
4 cloves garlic, crushed
1 yellow pepper, cut in strips
� lb. snow peas, remove the tips
� lb. asparagus tips
1/3 cup peanut butter
� cup crushed peanuts
� cup ground coconut
1 tsp. tomato paste
1 chicken bouillon cube
DRY INGREDIENTS
� tsp. salt
� tsp. granulated garlic
1 tsp. crushed chilies
LIQUID INGREDIENTS
1 � cups water
GET TURBO READY
Prepare the chicken bouillon with 1 cup of the water. In a food processor combine the peanut butter, � cup of the prepared chicken bouillon, the coconut, crushed chilies, � the crushed garlic and the tomato paste. Season the chicken with the salt and garlic powder. Set the remaining � cup of chicken stock aside for step # 3.
5 MIN
VALVE CLOSED
1. Place the chicken, onion and remaining crushed garlic into the base. Cover and cook on high heat.
3 MIN
VALVE CLOSED
2. Add the peppers, carrots snow peas and the remaining � cup of water and stir well. Cover.
5 MIN
VALVE CLOSED
3. Add in the asparagus and the remaining � cup of chicken bouillon. Cover.
2 MIN
VALVE CLOSED
4. Reduce the heat to medium. Stir in all of the sauce and cover.
FINAL INSTRUCTIONS:
Turn off heat, stir in the crushed peanuts. Cover 2 minutes.
Recipe
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