Directions

1. Rinse and pat dry chicken breasts. Cut each breast in half.

2. Add chicken breasts and ¾ of a jar of WATCHAREE’S Thai peanut sauce to an Instant Pot. Select manual (high pressure) and set to 15 minutes. Allow the pressure cooker to naturally release or use the quick release function before opening the lid according to manual.

3. Alternatively, chicken and peanut sauce can be cooked in a slow cooker for 4-5 hours.

4. Once the chicken is cooked, remove from the Instant Pot or slow cooker and use two forks to shred the chicken. Put the chicken back in the Instant Pot with the sauce until they are ready to serve.

5. Toast buns in a toaster or on a grill or grill pan until golden brown.

6. Add vegetables of your choice such as microgreens, cabbage, onions, tomatoes and top with WATCHAREE’S Thai peanut sauce.