These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.
1 – 1.5 pounds boneless, skinless breasts
1 red bell pepper, spiralized
2–3 cups spiralized carrot noodles
2 cups broccoli slaw
1/4 cup soy sauce
2 Tbsp sweet chili sauce
1/3 cup peanut butter
2 cloves garlic, minced
1–2 tsp fresh ginger, grated (or paste)
2 cups chicken broth
3 oz rice noodles, broken in half
optional toppings: green onion, chopped peanuts, sriracha
You can sub sweet potato or squash noodles for carrot noodles.
Noodles will absorb sauce as it sits and especially when refrigerated.
Eat the leftovers warm or cold!
To make this on the stovetop, cook the chicken and veggie noodles in a large pot. Cook the rice noodles in a separate pot and add them to the chicken mixture. In a bowl, mix together soy sauce, peanut butter, garlic, ginger, chili sauce and 1/2 cup -1 cup broth. Add sauce to chicken mixture and omit remaining broth.
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