I have been trying to get creative with meals that are healthy and don’t take too long to make. I have previously made this dish with chicken and wanted to try it out with tofu this time around. Both ways have been delicious, so whatever your preference is! I made this in my Instant Pot in under 30 minutes but it can also be made over stovetop.
EQUIPMENT
Instant Pot
INGREDIENTS
▢ 2 CHICKEN BREASTS CUBED
▢ ¼ CUP GREEN ONION CHOPPED
▢ ½ CUP TAMARI CAN ALSO USE SOY SAUCE OR LIQUID AMINOS
▢ 2 TBLS OYSTER SAUCE
▢ 2 TBLS SESAME OIL
▢ 2 TBLS RICE VINEGAR
▢ 3 TBLS PEANUT BUTTER (CRUNCHY)
▢ 2 TBLS CHILI GARLIC SAUCE
▢ 2 TBLS HOISIN SAUCE
▢ ¼ TSP CRUSHED RED PEPPER FLAKES
▢ 4 CARROTS CUT INTO MATCHSTICKS
▢ 1 CUP CHICKEN BROTH LOW SODIUM (CAN ALSO USE WATER)
▢ 8 OZ RICE NOODLES (LINGUINE) I USE “A TASTE OF THAI”
▢ 2 LIMES FOR JUICE
INSTRUCTIONS
Add the cubed chicken, green onions and carrots into the Instant Pot or saucepan. *if you’re wanting to use tofu instead of chicken check out my air-fried tofu recipe.
In a small bowl, mix the soy sauce or liquid aminos, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, and garlic until well combined and pour over the ingredients in the IP or saucepan. *Add the broth and stir well if using the IP, if using a saucepan do not add and cook rice noodles separately according to package.
*IP: Put the lid on and set manual or pressure button to 7 minutes. When time goes off, do a quick release and remove the lid
Stir in the rice noodles and set the lid back on and leave it for 10 minutes. Stir together and check the doneness of the noodles. Put the lid back on if they need a little more time to soften
*Saucepan: make sure the chicken and veggies are well cooked then mix in rice noodles.
Once done, serve with fresh lime wedges and top with cilantro, green onions
