INSTANT POT THAI PEANUT CHICKEN LO MEIN
Provided by Connie Murray
Number Of Ingredients 16
Steps:
- Preheat the cooker on saute.
- Add the sesame oil.
- Add the chicken and brown each piece on both sides.
- Remove and set aside.
- In a bowl, combine the rice wine vinegar, soy sauce, peanut butter, honey, lemon juice and chicken stock.
- Place the butter in the pot.
- Add the garlic and ginger.
- Add the liquid mixture.
- Arrange the noodles on top by spreading them out.
- Add the carrots, snow peas and jalapenos.
- Lay the chicken on top.
- Cover with the lid and close into locked position.
- Turn the steam release valve to closed.
- Press the keep warm/cancel button to reset the unit.
- Press the manual button and adjust the time to 12 minutes.
- When the timer has counted to zero, carefully release the steam.
- Remove the lid and take the chicken out to dice.
- Add the green onion and the mixture stir well.
- Add the chicken back to the pot, stir and serve.
THAI PEANUT CHICKEN LO MEIN
Kids love this, and we always get rave reviews and requests for the recipe. You can add additional vegetables as desired (broccoli, snow peas, etc.), though you may then need to increase the amount of peanut sauce if you add significant amounts of veggies.
Provided by Tonja
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
- Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
- Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
- Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant, 15 to 30 seconds.
- Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.
Nutrition Facts : Calories 463 calories, Carbohydrate 30.3 g, Cholesterol 34.6 mg, Fat 28.5 g, Fiber 4.2 g, Protein 23 g, SaturatedFat 5.2 g, Sodium 928.9 mg, Sugar 6.3 g
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