Cut the chicken into 1-inch cubes, sprinkle with salt and pepper and set aside.

 Instant Pot Instructions 

1. Set Instant Pot to the sauté function, and sauté the ginger and garlic in oil for 1-2 minutes, until fragrant. Add lemongrass if using, saute 30 seconds. 
2. Add 1 cup of the stirred coconut milk (you’ll add the rest after), add the soy sauce, honey, lime juice, chili paste, salted chicken and lime leaves (everything except the peanut butter) and stir to combine. 
3. Set to HIGH Pressure (7 mins for chicken breast, 10 mins for chicken thighs). Naturally release.
4. Stir in the peanut butter.
5. Taste Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you want it saucier.  Some of you may want it sweeter- so add more honey or brown sugar to taste. I usually add more chili paste and lime.  The sauce will thicken slightly as it cools ( see notes). 

Stovetop Instructions

1.  In a medium dutch oven or large saute pan, heat oil over medium-high heat. Add the seasoned chicken and brown each side until golden (no need to cook through- just brown the meat). 
2. Toss in the garlic, ginger and lemongrass and sauté until fragrant, 1-2 minutes, then add the remaining ingredients-  1 cup coconut milk ( add the rest after)  soy sauce, honey, lime juice, chili garlic paste, lime leaves- all except the peanut butter – stirring to combine.
3. Cover and let simmer gently on medium low heat for 10 minutes or until chicken is cooked, then stir in the peanut butter.  Add the remaining coconut milk if you like. Taste and adjust sweetness, lime, salt and heat to taste. The sauce will thicken as it cools- see notes. 

Serve over a bed of jasmine rice or baby spinach, or chili cucumber Salad  (see notes). Top with optional Peanut Chili Crunch.