Name: Shredded Chicken with Almond Satay
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 1/2 to 4 pounds mixed boneless skinless chicken breast and thighs; 1/4 cup bone broth; 1 1/2 teaspoons sea salt; 4 green onions, sliced; 2 handfuls cilantro, chopped; lime wedges, for serving; 1/3 cup creamy almond butter; 3 tablespoons coconut aminos; 2 tablespoons coconut or cashew milk; 1/2 tablespoon lime juice; 1 teaspoon fish sauce; 1 teaspoon sesame oil; 1 teaspoon apple cider vinegar

Scale

Ingredients

3 1/2 to 4 pounds mixed boneless skinless chicken breast and thighs
1/4 cup bone broth
1 1/2 teaspoons sea salt
4 green onions, sliced
2 handfuls cilantro, chopped
lime wedges, for serving

Almond Satay:

1/3 cup creamy almond butter
3 tablespoons coconut aminos
2 tablespoons coconut or cashew milk
1/2 tablespoon lime juice
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon apple cider vinegar

Instructions

For the Shredded Chicken:

Add chicken and bone broth to your Instant Pot insert. Sprinkle sea salt evenly on chicken. Seal the lid and press the “Poultry” setting to cook for 15 minutes.
Meanwhile, make the almond satay sauce below.
When the timer is up, manually release the pressure and transfer chicken to a large cutting board. Using two forks, shred the chicken well.
Let cool until just warm before transferring the shredded chicken to a large mixing bowl and tossing with the satay sauce, green onions, and cilantro. Serve with the lime wedges.

For the Almond Satay: In a medium bowl, whisk together all of the ingredients until smooth and creamy.