Instant Pot Thai Peanut Noodles With Chicken

I made this in the instant pot. It was a recipe my friend gave me. You have to make the peanut sauce. It makes enough for you to make this recipe twice. So I just split it in half and use half of it and freeze the other half of the peanut sauce until we have it again.

I liked the peas in this recipe, but I do think they were kind of chewy. I would like them a bit more cooked.

Peanut Sauce
3/4 C Coconut Milk
1/2 C Peanut Butter
2 Tbsp Sesame Oil (I just used what I had, because I don't have this)
1/4 C Fresh Lime Juice
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1/4 tsp Ground Ginger


Recipe
1 1/2 lb Chicken Breast
1 C Peanut Sauce
3/4 C Chicken Broth
5 oz Stir Fry Rice Noodles (I think I have also just used Fettuccine noodles)
1 C Sugar Snap or Snow Peas

Optional Garnishes
Peanuts, Green Onions, Cilantro

Turn the instant pot on saute mode. Saute the peas until slightly cooked. Remove and set aside. (I felt like this burnt them fast, I almost would prefer if they were steamed?)

Turn off saute mode. Add chicken, peanut sauce, and broth to pot. Cook on high for 12 minutes. Do a quick release. Remove chicken from pot while leaving the sauce. Add the noodles to the sauce and ensure all of the noodles are submerged in sauce or the best you can get. Then add the peas. Set Instant Pot to Slow Cooker and cook for 10 minutes or until the noodles are soft. While this cooks, shred the chicken. When the 10 minutes is up remove the lid and stir the noodles. Add the chicken to the noodles. Cook on the slow cooker mode for 10 more minutes if noddles aren't quite done or if you want the chicken a little warmer. Or if you are fine with it, just eat it.

Yummy Spinach

We once had a bunch of spinach that needed to be used and I found this and we loved it.

1 Tbsp Olive Oil
1 (10 oz) Bag of Spinach Leaves
1 1/2 tsp Garlic Salt
1/4 C Grated Parmesan

Heat olive oil in a large skillet on medium heat. Add the spinach and cover. Let this cook for 5 minutes. Then stir in the garlic salt and cover again for 5 minutes. Take the skillet off of the burner and sprinkle the Parmesan on top.

Chicken Broccoli Casserole

The whole time I was making it, Xavier kept saying he doesn't like it. I kept telling him he has never tried it. Then for dinner he ate 3 servings. I think he liked it. :) And Brielle and Quinton just snarfed down another portion of it this morning before lunchtime. Bo came home and ate a few servings. It's safe to say it was a hit at our house.

INGREDIENTS

4 boneless skinless chicken breasts (I used 2 Costco ones and it worked great. Maybe next time I'll try 3?)
Kosher salt and fresh ground black pepper
1 medium head broccoli, cut into small florets
2 C cooked white rice
one 10-oz can condensed cream of chicken soup
1 C sour cream
1/2 C Mayo
1 Tbsp. Lemon juice
10 oz Cheddar cheese, grated (about 2 1/2 C)

INSTRUCTIONS

Place chicken in a large pot with water to cover. Add some salt (I added some montreal chicken seasoning too), bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken and shred.

Preheat over to 350 degrees F. Grease a 9x13 baking dish with cooking spray or butter.

Start cooking rice.

Bring a medium pot of generously salted water to a boil. Add the broccoli florets and boil until crisp and tender - 2-3 minutes.

Spread the rice in an even layer in the bottom of the baking dish. Make a second layer with the broccoli. IN a large bowl, mix the chicken soup, the sour cream, mayo, lemon juice, shredded chicken, half the cheddar, and some salt and pepper. Pour the mixture over the broccoli and top with the remaining cheddar. Bake for 40 mins. Let stand 5 minutes before serving.

Enjoy!

Thanks to the original recipe you can find HERE.