Lemon Chicken With Rice Noodles


  • 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
  • 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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