Peanut Chicken and Sugar Snap Peas with Noodles
By :Time Inc.
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Votes: 12
Rating: 3.25
Rate this recipe!
Course Main Course
Cuisine Asian
Difficulty Medium
Browse Category Rice & Pastas
Diet Dairy Free
Cooking Technique Slow Cook
Main Ingredient Chicken, Noodles, Peanut Butter
Prep Time 11 minutes
Cook Time 2 hours
Servings
6 servings
Ingredients
  • 1 1/2 pounds chicken breast tenders cut into bite sized pieces
  • 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 lower-sodium, fat free
  • 1/4 cup peanut butter natural-style
  • 2 1/2 cups sugar snap peas trimmed
  • 1 cup carrots matchstick-cut
  • 12 ounce spaghetti 1 package
  • 1/2 cup Sliced scallions
  • 1/4 cup peanuts dry-roasted, unsalted, chopped
  • Lime wedges optional
Course Main Course
Cuisine Asian
Difficulty Medium
Browse Category Rice & Pastas
Diet Dairy Free
Cooking Technique Slow Cook
Main Ingredient Chicken, Noodles, Peanut Butter
Prep Time 11 minutes
Cook Time 2 hours
Servings
6 servings
Ingredients
  • 1 1/2 pounds chicken breast tenders cut into bite sized pieces
  • 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 lower-sodium, fat free
  • 1/4 cup peanut butter natural-style
  • 2 1/2 cups sugar snap peas trimmed
  • 1 cup carrots matchstick-cut
  • 12 ounce spaghetti 1 package
  • 1/2 cup Sliced scallions
  • 1/4 cup peanuts dry-roasted, unsalted, chopped
  • Lime wedges optional
Votes: 12
Rating: 3.25
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle with scallions and peanuts; serve with lime wedges, if desired. Enjoy!
11 replies
  1. Jennibutler
    Jennibutler says:

    It was a hit with the family, even the kids. My husband and I both feltlike it was missing some flavour, but couldnt pin it down… maybe more peanut butter?
    I will also add the carrots and snap peas earlier than suggested as we like them a tiny bit less firm.

  2. Markallanlevy2
    Markallanlevy2 says:

    Not a difficult recipe, but i agree that it was bland. We tried adding additional hot peppers to our plates, but ot didn’t really help. Im thinking that more soy sauce or teriyaki might make a difference.

  3. Sweetrayberry
    Sweetrayberry says:

    This requires 2 other pots. So, I had to wash 3 in all. It was edible, but not as good as it looked.

  4. Michael
    Michael says:

    I also feel it was pretty bland…like one of the comments said, it was missing something, but I couldn’t place what exactly. I put it over jasmine rice instead of the noodles.

  5. Dickf
    Dickf says:

    Found it to be very tasty and will make it again. Based on other comments, I used more garlic and added fresh ginger, along with salt and pepper, and served it over rice noodles.

    I used the high setting for the slow cooking and the veggies were done but still had a nice crispness. For me the total time was about 3 hours, but I’m a slow prepper.

    When I make it next time I will probably substitute soconut milk for some or all of the chicken stock and add a bit of basil to it.

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