Thai Lime Chicken

By September 9, 2015

Submitted by Christina P.
Inspired by Clean Eating magazine’s Thai Dipping Sauce recipe

Ingredients:

2 lbs. boneless skinless chicken thighs
1 c lime juice
1/2 c fish sauce
1/4 c olive oil
2 T coconut nectar
1 t grated fresh ginger
1 t chopped fresh mint
2 t chopped fresh cilantro

Instructions:

Rinse chicken breasts and trim excess fat. Place in bottom of instant pot. Combine all remaining ingredients in a mason jar and shake well. Pour over chicken. Select “poultry” Instant Pot setting and reduce time to 10 minutes. Use quick release lid setting when done. Drain excess liquid and enjoy!

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Comments

3 Responses to “Thai Lime Chicken”

  1. Chuck says:

    Tried this one tonight with the reduction to 3 TBSP of fish sauce and addition of two cloves of garlic. IMHO it turned out ok. I think I would add more fish sauce and reduce the lime to 2/3 cup. Just again my opinion. However, as I tasted the broth afterwards, it reminded me of Tom Yum, which is probably why I am thinking these changes to get that flavor a little closer. It was good, but I don’t know if I’ll make this one right away again.

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  2. Jessica says:

    This was a great recipe! We only used 3 tbs of fish sauce so it would be more palatable for the kids, and everyone loved it! I think I will do what the reviewer above said and try throwing in some garlic next time. There will definitely be a next time!! Thank you!

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  3. Cori says:

    I fiddled with this a bit: used boneless, skinless thighs and browned them a little in the oil on the Sauté setting. Added whole (peeled) garlic cloves and a couple of bay leaves, cut way back on the fish sauce. I like fish sauce but it seemed like a lot, so I added a couple of TBSP instead. It was still just a tad too much, I’ll add less next time. Cooked on Poultry setting for 10 minutes as per instructions, next time I’ll try 8 minutes. Yep, I’ll try making it again.

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