Introduction
Are you craving authentic Asian flavors but need to stick to a dairy-free diet? Look no further! With the Instant Pot, you can whip up delicious and hearty Asian chicken recipes that are not only authentic but also free from dairy. The Instant Pot makes cooking quicker and easier, allowing you to enjoy restaurant-quality meals right at home.
In this article, we’ll explore several dairy-free authentic Asian chicken recipes that are perfect for any occasion. From comforting curries to spicy stir-fries, these dishes will leave your taste buds dancing. Plus, they are all designed to be made in your trusty Instant Pot, making meal prep a breeze. Let’s dive into the flavorful world of Asian cuisine without the dairy!
Recipe Overview
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
- 2 green onions, sliced for garnish
- Cooked rice or noodles for serving
Instructions
- Start by cutting the chicken thighs into bite-sized pieces.
- In the Instant Pot, combine the soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Add the chicken pieces to the pot and stir to coat them evenly with the sauce.
- Pour in the chicken broth and give it a gentle stir.
- Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- If you prefer a thicker sauce, remove the chicken from the pot and turn on the sauté function.
- In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
- Slowly stir the slurry into the sauce, cooking until it thickens, about 2-3 minutes.
- Return the chicken to the pot, stirring to coat with the thickened sauce.
- Serve hot over cooked rice or noodles, and garnish with sliced green onions.
More Dairy-Free Authentic Asian Chicken Recipes
Now that you have a fantastic recipe to start with, here are a few more dairy-free Asian chicken dishes that you can easily make in your Instant Pot. Each recipe is unique, bringing out different flavors and techniques from various Asian cuisines.
1. Dairy-Free Thai Green Curry Chicken
This dish is a wonderful blend of aromatic spices and coconut milk, perfectly complementing tender chicken pieces. The addition of fresh vegetables adds a vibrant touch.
Ingredients
- 1 pound chicken breasts, cut into strips
- 2 tablespoons green curry paste
- 1 can (13.5 oz) coconut milk
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons fish sauce
- Fresh basil leaves for garnish
Instructions
- Set the Instant Pot to sauté and add the green curry paste, stirring for about 1 minute.
- Add the chicken strips and cook until they are no longer pink.
- Pour in the coconut milk and fish sauce, then add the sliced red bell pepper and snap peas.
- Close the lid and cook on high pressure for 6 minutes, followed by a quick release.
- Serve with fresh basil on top and enjoy with rice.
2. Dairy-Free Teriyaki Chicken
Teriyaki chicken is a classic dish loved by many. With a homemade teriyaki sauce, this version is both delicious and dairy-free.
Ingredients
- 1 pound chicken thighs, chopped
- 1/4 cup soy sauce or tamari
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- Sesame seeds for garnish
Instructions
- In a bowl, mix soy sauce, honey, and rice vinegar to create the teriyaki sauce.
- Add the chicken pieces to the Instant Pot and pour the sauce over them.
- Cook on high pressure for 8 minutes, then allow for a quick release.
- For a thicker sauce, mix cornstarch with water and add to the pot, using the sauté function until thickened.
- Serve with sesame seeds sprinkled on top.
3. Dairy-Free Korean BBQ Chicken
Korean BBQ chicken is a flavorful and easy dish that captures the essence of Korean cuisine. It’s sweet, spicy, and oh-so-satisfying.
Ingredients
- 1 pound chicken thighs, cubed
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon minced garlic
- Chopped green onions for garnish
Instructions
- Combine soy sauce, brown sugar, gochujang, and garlic in a bowl.
- Place cubed chicken in the Instant Pot and pour the sauce over it.
- Cook on high pressure for 10 minutes and do a quick release.
- Garnish with chopped green onions before serving.
Frequently Asked Questions
1. Can I use frozen chicken in these recipes?
Yes, you can use frozen chicken. Just increase the cooking time by a few minutes to ensure it’s fully cooked.
2. Are these recipes suitable for meal prep?
Absolutely! These dishes store well in the refrigerator and can be reheated for quick meals throughout the week.
3. How can I make these recipes spicier?
You can add more chili paste, fresh chilies, or red pepper flakes to increase the heat level according to your preference.
4. Can I substitute the soy sauce for a gluten-free option?
Yes, you can use tamari or coconut aminos as a gluten-free alternative to soy sauce in all the recipes.
Conclusion
Cooking authentic Asian chicken dishes in your Instant Pot has never been easier, especially with these dairy-free options. Whether you’re in the mood for a spicy curry, a sweet teriyaki, or a savory BBQ chicken, these recipes will satisfy your cravings while adhering to your dietary preferences. Give them a try, and you might just find your new favorite weeknight meal! Don’t forget to share your culinary creations on Pinterest and inspire others to explore the world of dairy-free Asian cooking. Happy cooking!
