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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
½ lb. snow peas, remove the tips
½ lb. asparagus tips
1/3 cup peanut butter
½ cup crushed peanuts
¼ cup ground coconut
1 tsp. tomato paste
1 chicken bouillon cube


DRY INGREDIENTS

½ tsp. salt
½ tsp. granulated garlic
1 tsp. crushed chilies

LIQUID INGREDIENTS

1 ¼ cups water

GET TURBO READY

Prepare the chicken bouillon with 1 cup of the water. In a food processor combine the peanut butter, ½ cup of the prepared chicken bouillon, the coconut, crushed chilies, ½ the crushed garlic and the tomato paste. Season the chicken with the salt and garlic powder. Set the remaining ½ 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 ¼ cup of water and stir well. Cover.


5 MIN
VALVE CLOSED
3. Add in the asparagus and the remaining ½ 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