Peanut Chicken and Sugar Snap Peas with Noodles


  • 1 1/2 pounds chicken breast tenders
  • 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
  • 1/4 cup peanut butter
  • 2 1/2 cups sugar snap peas
  • 1 cup carrots
  • 12 ounce spaghetti
  • 1/2 cup Sliced scallions
  • 1/4 cup peanuts
  • Lime wedges
  • 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!
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