INGREDIENTS:
- 900g chicken breast
- 300g carrots
- 150g celery
- 200g zucchini
- 3 cloves garlic
- 80g onion (~1 small onion)
- 400ml (14oz) can coconut milk (sub with light coconut milk for less fat)
- 1/4 cup chicken broth
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp yellow curry powder
- 1 tsp ginger
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
DIRECTIONS:
- Whisk the coconut milk, soy sauce, peanut butter, chicken broth and spice together to make a sauce.
- Chop veggies and dice chicken and add to instant pot or slow cooker.
- Pour the sauce over the chicken and vegetables and stir to combine.
- If using an instant pot, cook on high pressure for 15 minutes.
Makes 4 servings
Nutrition (with full-fat coconut milk):
- Cals: 465 calories
- Protein: 38g
- Carbs: 17g
- Fiber: 4g
- Fat: 27g
Nutrition (with lite coconut milk):
- Cals: 357 calories
- Protein: 38g
- Carbs: 17g
- Fiber: 4g
- Fat: 15g
*Serve with rice or fresh bread for higher carbs