Combine 2 Tbls. cornstarch, 2 Tbls. teriyaki
sauce, 1 tsp. garlic, and red pepper flakes.
Toss chicken in marinade mixture to thoroughly
coat.
Heat Instant Pot on SAUTE function. Add 2 Tbls.
canola oil until shimmering. Add chicken &
brown on all sides (about 6 minutes).
Remove browned chicken. Stir in 1/2 c of
chicken broth, scraping pan to remove browned
bits. Put chicken back into Instant Pot. Turn
off.
Combine remaining 1.5 c chicken broth, peanut
butter, 1 Tbls. teriyaki, 1 tsp. garlic, and 1
tsp. sesame oil. Pour over chicken.
Close and lock lid. Turn steam release to
SEALING. Press MANUAL and set for 10 minutes.
When time is up, release steam carefully.
Open lid and add carrots. Replace lid. Keep
covered for 5 minutes more to soften carrots.
Steam peas in microwave.
Combine cooked pasta, chicken, sauce, and veggies.
Sprinkle with peanuts, scallions, and cilantro.
Serve with lime wedges. Also good with sriracha.
Dairy free
Originally Submitted
12/18/2017
0 Out of 5 from
0 reviews
You can add this Peanut Chicken Noodles with Veggies recipe to your own private DesktopCookbook.
