Easy Blackened Chicken

 Easy Blackened Chicken

1 lb boneless, skinlees chicken thighs

 Seasoning:

4 tsp olive oil

2 tsp balsamic vinegar

1 tsp salt

3/4 tsp pepper

1 1/4 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp ground corinader

1/8 tsp red pepper flakes

1 lime, for finishing

Preheat over to 425°.

Whisk all the seasoning ingredients together.

Trim excess fat off chicken thighs. Pat dry with a paper towel. Rub seasoning mixture all over each chicken piece using your hands. Cover evenly, and use all the seasoning.

Lay thighs out flat on a foil covered baking sheet, spaced out so they don't touch. Bake for 15 mins, then remove from oven.

Move the over rack to about 8-10 inches from top and switch over to broil. Place chicken back into oven and broil for 5-10 mins or until you have nice blackened outside. 

Remove pan from oven and let sit for 5 mins to rest. Enjoy! We like to squeeze a little bit of fresh lime juice over the top.

Cilantro Lime Air Fryer Chicken Tenderloins

 This recipe goes along so well while dipping it with the Jalapeño Herb Sauce. This was a huge hit with every single person in our family. The flavor is so delicious! 

INGREDIENTS

2.5 lbs chicken tenderloins

CILANTRO LIME MARINADE

1/4 C lime juice

1 Tbsp. Olive oil

1 Tbsp. Honey

1/4 C cilantro minced

5 frozen cubes garlic or fresh cloves, minced

2 tsp. Chili powder

2 tsp. Ground cumin

1 tsp. Onion powder

1/2 tsp. Kosher salt

INSTRUCTIONS

Combine the ingredients to make the marinade in a large resealable bag and shake to mix. Trim the tenderloins and place them in the bag with the marinade. Marinate for 30 minutes to 2 hours.

Preheat air fryer to 400 degrees F for 2-3 minutes. Just before cooking, sprinkle the chicken with a good pinch of kosher salt and a few cracks of pepper. Spray the air fryer basket with a mist of olive oil and place the tenderloins into the basket in a single layer. Cook for 10 minutes or until the tenderloins reach an internal temperature of 165 degrees F. You can also grill the chicken at medium-high heat for 2-3 minutes per side.

Remove chicken from air fryer and serve with the linked sauce above. Use leftovers in tacos, salads, wraps, sandwiches, and bowl throughout the week.

Thanks to the original recipe found HERE.

Baked Chicken Tacos

 Baked Chicken Tacos

Ingredients:

2 Tbsp canola oil

1 rotisserie chicken, cut into bite sized pieces

1 medium sweet onion, sliced thinly and chopped into bit sized pieces

1 red bell pepper, sliced thinly and chopped into bit sized pieces

1 green bell pepper, sliced thinly and chopped into bit sized pieces

1/2 cup 505 green chiles, medium

1 1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp cumin

1/2 cup chopped cilantro

1 Tbsp fresh squeezed lime juice

2 cups shredded Mexican cheese

flour and corn tortillas

For Serving:

sour cream

guacamole

pico de gallo

shredded lettuce

lime wedges

hot sauce

salsa

Instructions:

1.    Preheat oven to 425°F. Spray a baking sheet with nonstick spray.

2.     Heat 1 Tbsp oil in large skillet over medium high heat. Add onions and saute until slightly soft. Add bell peppers and continue to cook for a few minutes longer until tender and starting to brown.

3.    Add chicken to onions and peppers and toss to combine. Add green chilies, chili powder, paprika, oregano, and cumin and cook until fragrant, about 1-2 minutes.

4.     Remove from heat. Stir in cilantro and lime juice. Stir in cheese until well combined.

5.    Spread chicken mixture on half of the tortilla and fold in half. Repeat to make remaining tacos. You can heat the tortillas in the microwave for 30 seconds to make them easier to fold without breaking/cracking.

6.    Place tacos in a single layer on the greased baking sheet. Brush tops with remaining 1 Tbsp oil.

7.    Place in oven and bake until toasted and crispy, about 12-15 minutes.

8.    Serve immediately.

Creamy White Chicken Chile

 Creamy White Chicken Chile

2 Tbsp olive oil

1 medium onion, chopped

2 poblano peppers, seeded and chopped

4 cloves garlic, minced or grated

4 cups chicken broth

1/2-3/4 cup green chilies

2 tsp cumin

1 tsp smoked paprika

1/2 tsp oregano

1/2 tsp coriander

1/4 tsp cayenne pepper

salt and pepper to taste

4 oz cream cheese, at room temp

1 1/4 cup frozen corn

2 cans cannellini beans

2 1/2 cup shredded chicken, rotisserie is best

1 Tbsp lime juice

2 Tbsp cilantro, chopped

Optional toppings to serve with:

Tortilla strips/chips

avocado

Monterrey Jack and cheddar cheese

sour cream

limes

cilantro

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add poblano peppers and saute for another 3 minutes until onions are golden and pepper begin to soften. Add garlic and saute 30 seconds longer.

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth

Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with toppings of your choice.

Grilled Chicken Marinade

Yummy Grilled Chicken Marinade

1/2 cup oil

1/2 cup balsamic vinegar

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/8 cup lemon juice

3/4 cup brown sugar

2 sprigs fresh rosemary roughly chopped or 2 tsp dried rosemary

2 Tbsp Dijon mustard

1 1/2 tsp salt

1 tsp pepper

2 tsp garlic powder

6 (~3 lbs) chicken breasts or thighs

Combine all marinade ingredients in a ziplock bag and mix together. Remove 1/2 cup marinade to save for basting during cooking. Add chicken. Marinate for minimum of 30 mins up to 24 hours. 

Remove chicken and pour marinade into a sauce pan. Bring marinade to a boil and boil for 5 mins. Sauce will thicken slightly. If you want a thicker sauce, you can thicken the sauce more with cornstarch and water.

Grill chicken.

Serve with potatoes.

Thai Coconut Red Curry Chicken

 3 Tbsp coconut oil

1 large sweet Vidalia onion, diced small

1 pound chicken breast or thighs, diced into bite size pieces

3 cloves garlic, finely minced or pressed

1 Tbsp fresh ginger, finely chopped, or 2 tsp ground ginger

2 tsp coriander

1 (13 oz) can coconut milk

1 1/2 cups shredded carrots

1-3 Tbsp Thai Red Curry Paste, to taste

1 tsp salt

1/2 tsp black pepper

3 cups baby spinach leaves

1 Tbsp lime juice

1-2 Tbsp brown sugar, optional and to taste

1/4 cup cilantro, chopped (basil may be substituted)

rice, quinoa and/or naan for serving

In a large skillet, saute onion in oil over medium-high heat until they begin to soften, about 5 mins, stirring occasionally.

Add the chicken and cook for an additional 5 mins, or until chicken is done. Stir often.

Add garlic, ginger, coriander and cook for about 1 min, until fragrant, stir frequently.

Add coconut milk, carrots, curry paste, salt, and pepper. Stir to combine. Reduce heat to medium and allow sauce to gently simmer for about 5 mins and sauce has thickened slightly.

Add spinach, lime juice and stir. Cook until spinach it tender. Add brown sugar to taste.

Sprinkle with cilantro and serve over rice with naan.

*I double this recipe when I make it for my family. 

Chicken Zucchini Casserole

 I had a lot of zucchini from my garden and needed to find a different way to use it other than making zucchini bread. This is a great dinner and really simple. I used the measurements really roughly. I just put in as much as I wanted.

1 small rotisserie chicken (just as much chicken as you want)

3 medium zucchinis (diced or sliced)

1 box of stove top stuffing mix

1/2 C butter melted

10 oz can cream of chicken soup

1/2 C sour cream (optional, I didn't have this so I just omitted it)

Preheat oven to 350 and grease 9 by 13 baking dish. In a large bowl, melt butter and add in the stuffing mix. Set half or a little more of the mixture aside for the topping. 
Add chicken, zucchini, cream of chicken soup, and sour cream to the leftover stuffing and mix. Spread the mixture into the baking dish. Then sprinkle the remaining stuffing mix on the top. Bake uncovered for 35-45 minutes or until golden brown.

Salsa Fresca Chicken Bake

 2 lbs chicken breast (roughly)

1/4 tsp cumin

1/2 tsp salt, divided

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp red chili pepper flakes (sometimes I don't put this in)

2 C grape or Roma Tomatoes diced

1/2 C onion, chopped

1/3 C chopped jalapeno (whatever you can handle)

1/2 C chopped cilantro

1/2 lime juice (fresh is best)

1 C shredded mozzarella

Preheat oven to 400. Chop chicken into small bite size pieces and place into the bottom of a large baking dish. Season it evenly with cumin, garlic, red pepper flakes, 1/4 tsp salt, and pepper. Mix the chicken up to coat it evenly.

In a bowl combine chopped tomatoes, onion, jalapeno, cilantro, and lime juice with 1/4 tsp salt. Pour over the chicken and top it off with mozzarella.

Bake for 25-30 minutes or until chicken is cooked through.

Grilled Coconut Lime Curry Chicken With Coconut Rice

 A friend made this for us and it was so delicious. It is healthy too. I was surprised at how much I liked it.

Marinade for Chicken

1 Tbsp olive oil

1 lime

1/2 tsp cumin

1 tsp ground coriander

1 Tbsp Coconut Aminos  or substitute Soy Sauce (low sodium)

1 Tbsp Honey (raw)

1 tsp salt

1 tsp curry powder

4 Tbsp Coconut Milk 

1 dash cayenne pepper

14 oz chicken breast

COCONUT RICE

1/2 C Jasmine Rice

1 1/2 C Coconut Milk

1/4 C water

dash of salt

Optional Sides/Toppings

Pineapple (grilled)

Asparagus (grilled)

Cilantro

Lime

Add olive oil, lime zest & juice, cumin, coriander, coconut aminos, honey, salt, curry powder, 4 Tbsp coconut milk, and cayenne to a bowl. Mix together. Pour half into a bag for marinade and save the other half in the fridge. Slice chicken and add to the marinade. Marinate for 2 or more hours.

Coconut Rice:

Add 1 1/2 C coconut milk, water, rice, and a pinch of salt to a pot. Bring to a boil. Turn heat down to low, stir rice, cover, and let cook for 20 minutes. Stir and remove from heat.

Chicken:

Remove chicken from marinade. Heat up grill to medium-high heat. Add chicken to grill and cook for 5 minutes per side. 

Serve chicken over coconut rice and top with the remaining marinade in the fridge. Optional toppings of chopped cilantro, lime juice.

One Pot Chicken and Dirty Rice

This is a staple in our home. So much flavor in one pot!

INGREDIENTS

Marinade:

1 tsp salt

1 tsp garlic powder

1 1/2 tsp paprika
1/2 tsp pepper

1/2 tsp dried minced onion

1/2 tsp cayenne pepper

1/2 tsp oregano

1/4 tsp red pepper flakes

1 tsp lemon juice

Tbsp enough olive oil to make a paste, about 1

Rest of Dish:

2 Tbsp olive oil

1 link of andouille sausage sliced into 1/4" slices

4 bone-in skin on chicken thighs (I do boneless skinless and it works great!)

1 medium yellow onion diced

1 jalapeno pepper seeded and diced (I've done without this)

2 celery stalks diced

1/4 tsp cayenne pepper

pinch of red pepper flakes

salt and pepper to taste

1 C DRY long-grain rice

2 1/4 C Chicken stock or broth

sliced green onions for garnish

Minced fresh parsley for garnish (I haven't done this)

INSTRUCTIONS

Combine all marinade ingredients in a medium bowl and add chicken thighs to coat. Set aside

Preheat oven to 350 degrees F.

Add drizzle of Olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausageon both sides. Transfer to a plate.

Add chicken thighs, skin side down, and sear for 2-3 minutes per side, nice crispy skin.

Transfer chicken to plate with sausage and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave.

Lower heat MED-LOW and ad in chopped onion, jalapeno, and celery. Saute for about 2-3 minutes, until softened.

Add Cayenne, red pepper flakes, salt and pepper and stir.  

Add Rice and chicken stock, give it a stir, and let simmer for 1 minute.

Place chicken thighs and sausage on top of the rice, pour in juices on the plate as well, and return to a simmer and cover. 

Bake at 350 degrees for 35 minutes, covered.

Removed cover and bake another 10-15 minutes until liquid is absorbed into the rice.

Garnish if you'd like. 

ENJOY!

You can find the original recipe HERE.

Hidden Veggie Chicken and Rice

 This is a great way to use up your zucchini's you've been growing. You can also shred them and measure them in 2 Cups and bag them and store them in the freezer and pull out whenever you want to make this recipe. This is a huge hit among our whole family!

INGREDIENTS

5 Chicken Thighs
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2 Cups Grated Zucchini
1 C Rice
1/2 tsp Garlic Powder
Salt, to taste
Pepper, to taste
1 1/2 C Chicken Broth

INSTRUCTIONS

Preheat oven to 400 degrees F.

Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.

On high, heat olive oil in an ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.

Grate both zucchinis with a box grater.

Add the grated zucchini into a pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.

Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temp reads 165 degrees F. I usually go off temp, and it seems to cook faster than 30 minutes. 

Remove chicken and broil 1-2 minutes to crisp skin even more (optional), I didn't even know this was a step until now...

Serve chicken on bed of rice mixture and enjoy!

Garlic Chicken and Veggie Stir Fry

Garlic Chicken and Veggie Stir Fry

1/2 cup soy sauce, divided 1/4 cup each

4 tsp minced garlic, divided 2 tsp each

6 Tbsp brown sugar, divided 3 Tbsp each

2 tsp sesame oil, divided 1 tsp each

1 pound chicken, cut into bite sized cubes

1 Tbsp olive oil

1 red bell pepper

1 yellow bell pepper

1 cup sugar snap peas

1 cup carrots, sliced

1 cup mushrooms, sliced

2 cups broccoli

1 can sliced water chestnuts

1/2 cup chicken broth

1 Tbsp cornstarch

chopped green onions and sesame seeds for garnish, optional

*Don't forget to start the rice!

In a small bow or cup mix together 1/4 c. soy sauce, 2 tsp garlic, 3 Tbsp brown sugar and 1 tsp sesame oil.

In a large skillet over medium high heat saute the chicken with the sauce until chicken in barely cooked through. Remove chicken and sauce to a bowl and cover to keep warm.

Add 1 Tbsp olive oil to skillet. Add all the veggies and saute until almost tender.

In the small bowl/cup from before mix together the remaining 1/4 c. soy sauce, 2 tsp garlic, 3 Tbsp brown sugar and 1 tsp sesame oil. Pour over veggies once almost tender and cook until the sauce has thickened.

Garnish with green onions and sesame seed. Serve over jasmine rice.

**For a meatless meal leave out the chicken portion of this recipe.

Coconut chicken and rice

 This recipe is so simple and so delicious!!

https://www.chelseasmessyapron.com/coconut-chicken-and-rice/

Instant Pot Butter Chicken

 1 lb. Chicken, cubed (or maybe more I feel like it made a lot of sauce)

1 1/2 C Heavy Cream

1 1/2 C Tomato Sauce

1/2 Onion

5 Tbsp Butter

1 Tbsp Garlic Minced

1 Tbsp Ginger Chopped (I used about 1/2 tsp ground ginger)

1 1/2 tsp Chili Powder

1 1/2 tsp Cumin

3 tsp Garam Masala

2 Tbsp cornstarch (Optional, but I definitely needed it to thicken the sauce)

Chop your onion and chicken. Turn your pressure cooker to saute and add your butter. When the butter is melted add the onion and chicken. Cook just enough for the chicken pieces to book and are white on the outside. Add all the other ingredients (except the cornstarch). Mix together well. Put the lid on and pressure cook for 5 minutes. Let it natural release for 1 minute. Then you do a quick release. Carefully lift the lid. Serve immediately or set to low saute. Put some of the sauce in a bowl and add a Tablespoon of cornstarch at a time to thicken. Then add it back in the pot and stir together.  Serve with rice or naan.

Coconut Chicken Curry Ramen

Coconut Chicken Curry Ramen

Ingredients

1 tbsp. Coconut oil

1 

yellow onion, chopped

3 

red bell peppers, chopped

2 

large carrot, cut into thin 2"-long pieces

2 

cloves garlic, minced

1 1/2 tbsp. 

curry powder

1/2 tsp. 

cayenne pepper

Kosher salt

2 

(13.5-oz.) cans coconut milk (shaken well)

4 c. chicken broth

2 c. 

shredded rotisserie chicken

1/3 c. 

chopped fresh cilantro, plus more for garnish

4 

package ramen noodles, reserve seasoning for another use

Lime wedges, for serving

Directions

Heat the coconut oil in a large pot over medium heat. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder, cayenne and season with salt. Stir until combined.

Add chicken broth and coconut milk and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente. 

Garnish with cilantro and serve with lime.

Chicken Chimichangas with Mole Sauce

 2  10.5 oz cans cream of chicken soup

2  4 oz. cans diced green chiles

5 pitted green olives

1 jalapeno pepper, seeded and chopped 

2 Tbsp fresh lime juice

1  8 oz pkg cream cheese

1  8 oz pkg Monterey Jack Cheese, shredded

1/2 a packet of taco seasoning

1 lb chicken, cooked and shredded

8  10 inch flour tortillas

1/2 C vegetable oil

1   8 oz pkg. sharp cheddar cheese, shredded

1 C green onion, chopped

1 C sour cream

Pour the cream of chicken soup in blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth. Pour into a saucepan and warm over medium-low heat. In a large bowl, stir the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown. Drain on paper towels. Ladle warm sauce over each serving. Sprinkle with cheddar and green onions. Finish with a dollop of sour cream. 

Oven Option: Wrap the tortillas and put in the oven approximately 10 minutes or until middle is warm. Then spread the sauce over the chimichanga.

Chicken Broccoli Stir Fry

 This was delicious! A great alternative to broccoli chicken casserole. I doubled the sauce to make it not so dry and it was a great decision! I'll list the single serving sauce recipe below, just know to DOUBLE THE SAUCE. 

INGREDIENTS

{Chicken and Broccoli}
1 lb chicken breast cut into 3/4" pieces (I used two costco breasts)
2 Tbsp cooking oil (I used olive oil) divided
1 lb broccoli cut into florets (I did just under two crowns of broccoli and wish I did more)
1 small yellow onion sliced into strips
1/2 lb. white button mushrooms thickly sliced (I just used the sliced brown mushrooms I had)

{Stir Fry Sauce} *DOUBLE this recipe below
2/3 C low chicken broth
3 Tbsp low sodium soy sauce 
2 Tbsp light brown sugar packed
1 Tbsp corn starch
1 Tbsp sesame oil (I didn't have this and used olive oil and it worked great!)
1 tsp fresh ginger (or 1/4 tsp ground)
1 tsp garlic 
1/4 tsp black pepper plus more to season chicken

INSTRUCTIONS

In a small bowl, combine all the sauce ingredients and whisk to dissolve sugar and corn starch. Set aside.
Cut chicken into small bite-sized pieces (no more than 3/4" thick) and season lightly with pepper. Heat a large heavy skillet or wok (I used skillet) over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear, then stir fry for another 5 minutes or until golden brown and cooked through. Remove and keep warm.
In the small skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion, and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce to medium/low.
Stir the sauce again before pouring onto vegetables. Simmer it all for 3-4 minutes or until sauce has thickened. 
Return chicken to the pan and stir another 30 seconds until heated through. 

Serve over rice.

Find the original recipe HERE.

Chicken Cakes (Like Crab Cakes)

I promise these are really good! They had amazing reviews and comments on the original post. This is what I used and we really like them. They even tasted amazing the second day.

2 Tbsp Olive Oil (More for frying)
1/2-1 whole bell pepper, finely chopped(I used one red pepper, but you can use any color or mix them)
1/4 C Green Onion, finely chopped
2 Garlic Cloves, minced
Salt and Pepper to Taste
2 (12 oz) Cans Chicken OR 3 C Cooked Chicken Chopped
2 Eggs, Slightly Beaten
1/3 C Mayo
1 Tbsp Lemon Juice
1/2 Tbsp Parsley
1 Tbsp Stone Ground Mustard (Or Dijon)
1 1/2 tsp Creole Or Old Bay Seasoning (I used Creole)
2 C Breadcrumbs,

Sauce
1/3 C Mayo
1/4 C Chili Sauce (I used thai chili sauce)
2 tsp Lemon Juice
2 tsp green onion
1/2 tsp Creole Or Old Bay Seasoning
1/2 tsp Garlic Powder
Drops of your favorite Hot Sauce

Finely dice your green onion and peppers. Heat 2 Tbsp of olive oil and add the peppers and onion. Season with salt and pepper. Saute them until tender. Add minced garlic, cook for a minute then remove from heat. In a mixing bowl combine chicken, lemon juice, mustard, mayo, parsley, creole/old bay seasoning, and 1 C Breadcrumbs. Mix it up really good making sure there are no clumps of ingredients. Add the sauteed veggies. Mix again. Taste it and see if it needs any more seasoning. Beat the two eggs and add to the chicken mixture.
Pour 1 C of bread crumbs on a plate. Use an ice cream scoop to scoop the chicken mixture into a ball. Coat the chicken ball with breadcrumbs. Flatten the chicken ball to a thickness you want to cook. Make sure the chicken is coated with breadcrumbs on all sides. Continue until all the mixture is done. If you have time you can put the chicken patties in your fridge to chill for a little bit. Heat some olive oil in the bottom of the pan. Fry the chicken cakes for 3-4 minutes on each side. You will need to add a little oil as you flip the patties or add new patties depending on how much oil is left in the pan.
Add all the ingredients together for the sauce. Enjoy eating them!

Avocado Chicken Salad

So yummy! We even just ate it on regular bread and it was good!

3 C Cooked Chicken, shredded or chopped into small pieces
2 Large Avocados
2/3 C Mayo
1-3 Tbsp Cholula hot sauce, or your favorite hot sauce
1/4 tsp pepper
1/4 tsp salt
2-3 tsp fresh lime juice
1 Tbsp Cilantro

Combine the chicken and avocados in a mixing bowl. Mash the avocado into the chicken. In a small bowl mix the mayo, hot sauce, salt, and lime juice. Add the dressing to the chicken mixture and stir well to coat. Serve on croissants, toast, lettuce, or crackers. Sprinkle with fresh cilantro.

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.