Peanut Chicken and Sugar Snap Peas with Noodles
6 servings, asian, carrots, chicken breast tenders, chicken broth, contributed, cook 2 hour, cornstarch, crushed red pepper, dairy free, dark sesame oil, lime wedges, main course, medium, minced fresh garlic, more than 2 hours, peanut butter, peanuts, prep 11 min, sliced scallions, slow cook, spaghetti, sugar snap peas, teriyaki sauce, Time Inc.
Ingreadient
- 1 1/2 pounds chicken breast tenders
- 3 tablespoons cornstarch
- 2 tablespoons teriyaki sauce
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon crushed red pepper
- 1 teaspoon dark sesame oil
- 2 cups chicken broth
- 1/4 cup peanut butter
- 2 1/2 cups sugar snap peas
- 1 cup carrots
- 12 ounce spaghetti
- 1/2 cup Sliced scallions
- 1/4 cup peanuts
- Lime wedges
Direction
- Combine chicken, 2 tablespoons of the cornstarch, 1 tablespoon of the teriyaki sauce, 1 teaspoon of the garlic, and red pepper in a bowl; toss well.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken mixture to pan; cook 6 minutes, browning on all sides. Stir in 1⁄2 cup of the broth, scraping pan to loosen browned bits. Transfer chicken mixture to the inner pot of a 6-quart Instant Pot.
- Combine remaining 1 1⁄2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes cook time.
- When time is up, open the lid and stir in peas and carrots. Repeat slow cook procedure, choosing 30 minutes cook time. When time is up, peas should be crisp-tender.
- While peas and carrots cook, cook pasta according to package directions, omitting salt and fat; drain. Add cooked spaghetti to chicken mixture in cooker; toss well.
- Sprinkle with scallions and peanuts; serve with lime wedges, if desired. Enjoy!
