Tonight I cooked dinner.I made a ginger, spicy mustard & Bangkok Peanut marinated chicken breast with a side of cheddar broccoli rice and pasta blend.
To prepare the chicken breast I rubbed it with ginger and spicy Chinese mustard and then let it marinade in a Bangkok Peanut sauce for 24 hours.
To cook the chicken breast I placed them on the bottom rack of my Power Pressure Cooker XL, for the liquid I used a mixture of water and Bangkok Peanut Sauce. I used the chicken setting and cooked for 15 minutes.
The rice was from a bag and cooked in the microwave for 12 minutes.
The chicken was cooked to perfection. It was nice and juicy and tasted amazing. The ginger and mustard combined with the Bangkok peanut sauce was delightful combination of flavors. It was a bit spicy and a bit sweet and tasted delicious. The rice was also delicious. The cheese and broccoli combined very well with the rice.
This is what my wife Barb Carlin Ray said about this dish “Review Bangkok Chicken and Rice The Chicken was tender enough to cut with a fork. Sauce was sweet and tangy with a bit of heat. Not overpowering though. Rice was good, moist with bits of Broccoli.”
I thoroughly enjoyed preparing, cooking and eating this delicious meal and will definately cook this again.