Peanut Chicken and Sugar Snap Peas with Noodles
Try this Peanut Chicken and Sugar Snap Peas with Noodles recipe
Try this Peanut Chicken and Sugar Snap Peas with Noodles recipe
- 3 tablespoons cornstarch
- 2 tablespoons teriyaki sauce
- 1/4 teaspoon crushed red pepper
- 1/2 cup sliced scallions
- lime wedges (optional)
- 1 1/2 pounds chicken breast tenders (cut into bite sized piece
- 2 teaspoons minced fresh garlic
- 1 teaspoon dark sesame oil
- 2 cups chicken broth (lower-sodium, fat free)
- 1/4 cup peanut butter (natural-style)
- 2 1/2 cups sugar snap peas (trimmed)
- 1 cup carrots (matchstick-cut)
- 1 package spaghetti (12-ounce)
- 1/4 cup peanuts (dry-roasted, unsalted, chopped)
- Carbohydrate 4.31018250078281 g
- Cholesterol 0 mg
- Fat 0.802374720689749 g
- Fiber 0.436999988692771 g
- Protein 0.620950833335563 g
- Saturated Fat 0.114639555337961 g
- Serving Size 1 1 serving (137g)
- Sodium 231.786166666744 mg
- Sugar 3.87318251209004 g
- Trans Fat 0.0485779443769967 g
- Calories 26 calories
Step-by-step
- 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!
Adding sugar snap peas and carrots during the final thirty minutes of cooking prevents them from turning drab and mushy. These vegetables require minimal thermal exposure to retain their crisp-tender bite and bright green coloration. Natural-style peanut butter works best here because it lacks added stabilizers, allowing the oils to emulsify properly with the chicken broth and cornstarch slurry. Stir thoroughly when combining the ingredients to avoid clumping, as cornstarch needs uniform liquid distribution to thicken effectively without lumps.
Adapting the Cooking Vessel
This recipe utilizes an Instant Pot set to a manual slow cook function rather than pressure cooking. Ensure the steam release handle remains set to the venting position during the process. Home cooks lacking this specific multi-cooker can transfer the browned chicken and sauce mixture to a traditional countertop slow cooker set to high for roughly two hours. Monitor the liquid level during the final stage to ensure the pasta absorbs the sauce evenly without drying out the surface.
- Slice chicken breast tenders into uniform one-inch pieces to guarantee even browning during the initial six-minute skillet sear.
- Substitutions require caution: standard peanut butter contains extra sugars and hydrogenated oils that alter the final sauce viscosity compared to natural varieties.
- Pair this rich noodle dish with a sharp, acidic cucumber salad to cut through the density of the peanut sauce.
