Lemon Chicken With Rice Noodles

By: Instant Flat Belly Cookbook by Patricia Gilroy

Lemon Chicken With Rice Noodles
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1 serving, chicken breast, contributed, cook 5 min, corn starch, easy, garlic, ginger, lemon juice, less than 15 min, low carb, low fat, low sodium, low-sodium chicken broth, low-sodium soy sauce, main course, modern, prep 10 min, pressure cook, red pepper, rice noodles, scallions, sesame oil, sugar, water

prep icon Prep Time
10 min
cook icon Cook Time
5 min

serving icon Servings
1 serving
Ingredients
  • 2 tsp sesame oil
  • 1 chicken breast
  • 3 tbsp lemon juice
  • 1 tbsp low-sodium soy sauce
  • 1 tsp Ginger
  • 1 clove garlic
  • 1/2 cup low-sodium chicken broth
  • 1 tsp sugar
  • 1 ounce rice noodles
  • 2 tsp corn starch
  • 1/4 cup Water
  • 1/2 red pepper
  • 1/4 cup scallions
Instructions
  • Pour 1 teaspoon of sesame oil into the Instant Pot®. Add the chicken and toss in the oil.
  • Mix the lemon juice, soy sauce, ginger, garlic, broth, and sugar. Pour over chicken. Close the lid and the vent. Using the Manual setting, cook on High for 3 minutes.
  • Prepare the noodles according to package instructions. Cool half of the noodles under running water and toss in remaining sesame oil. Store in refrigerator for lunch on another day.
  • Mix the corn starch and water in a cup. When the timer ends, quick release the pressure according to manufacturer’s directions. Open the lid and stir in the corn starch mixture. Add the peppers and scallions. Select the Sauté program and cook for 2 minutes, stirring frequently to prevent sticking. Serve with the rice noodles.
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