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Pork Carnitas Tacos
Peanut Chicken and Sugar Snap Peas with Noodles
| By : |
| 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
Ingredients
|
Instructions
- 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, remaining1 tablespoon cornstarch, remaining1 tablespoon teriyaki sauce, and remaining1 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!
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What’s the suggested amount of cut-up chicken? Don’t see it listed…
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.
I really liked it a lot
This recope did not have the flavor i was expecting. It tasted rather bland.
Ok, but bland as others noted. Too much pasta for our taste.
Doesnt say to cook on low med or high?
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.
This requires 2 other pots. So, I had to wash 3 in all. It was edible, but not as good as it looked.
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.
Needs salt. Next time I will add salt and/or salt the pasta water.
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.
This is worth the work. Tastes delicious! My husband loved it!