Instant Pot Thai Peanut Chicken Lo Mein Recipes

INSTANT POT THAI PEANUT CHICKEN

Steps:

• Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add the garlic, ginger and green onions and cook while stirring, until fragrant, about 1 minute. Add the chicken and cook until the outside is no longer pink, about 3 minutes.
• Shut off the saute function.
• Add in the chili paste, coconut milk, coconut aminos, honey and fresh lime juice and stir to combine.
• Place the peanut butter on top of the chicken and do not stir.
• Cook on manual high pressure for 5 minutes. Once finished, move the steam release valve to quickly release the steam pressure. When the floating valve drops, remove the lid.
• Stir the peanut butter into the chicken. Taste and adjust the seasoning.
• Serve over rice or rice noodles with cilantro, chopped peanuts and sliced thai chilis.

INSTANT POT THAI PEANUT CHICKEN LO MEIN

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

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.