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15) Thai Peanut Chicken and Noodles

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 8 oz rice noodles or thin spaghetti
  • 1 cup low-sodium chicken broth
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari
  • 2 tbsp brown sugar or honey
  • 2 tbsp rice vinegar or lime juice
  • 1 tbsp sriracha optional
  • 1 tbsp sesame oil
  • 1 small onion thinly sliced
  • 2 garlic cloves minced
  • 1 cup shredded carrots or snap peas
  • 1/4 cup chopped peanuts and chopped cilantro for garnish

Method
 

  1. Set Instant Pot to Sauté, add sesame oil, and brown chicken 3–4 minutes. Remove and set aside.
  2. Sauté onion and garlic 1–2 minutes until fragrant. Stir in broth, peanut butter, soy sauce, brown sugar, rice vinegar, and sriracha until smooth.
  3. Add noodles in a crisscross layer, then top with chicken and vegetables; do not stir.
  4. Seal and cook on High Pressure for 3 minutes; quick-release carefully.
  5. Stir everything together until sauce coats noodles; adjust seasoning. Garnish with peanuts and cilantro.