This flavour-packed dish combines tender chicken, crisp veggies, and a rich peanut-teriyaki sauce—all made easier with your Instant Pot. Slow-cooked to perfection and finished with scallions, crunchy peanuts, and a squeeze of lime, it’s a vibrant, satisfying meal the whole family will love.
About the Chef:
This recipe has been featured by Time Magazine, the world-renowned publication known for its authoritative coverage of global events, culture, and lifestyle. While primarily focused on impactful journalism, Time occasionally steps into the culinary world—sharing modern cooking techniques, food trends, and recipes that inspire readers to explore diverse flavours.
Ingredients
- 1 ½ pounds chicken breast tenders, cubed
- 3 tbsp. cornstarch
- 2 tbsp. teriyaki sauce
- 2 tsp. fresh garlic, minced
- ¼ tsp. crushed red pepper
- 1 tsp. dark sesame oil
- 2 cups chicken broth
- ¼ cup peanut butter
- 2 ½ cups sugar snap peas, trimmed
- 1 cup carrots, julienned
- 12 oz. spaghetti
- ½ cup scallions, sliced
- ¼ cup unsalted peanuts, chopped, roasted
- Lime wedges, for serving
Method
- Combine chicken, 2 tablespoons of the cornstarch, 1 tablespoon of the teriyaki sauce, 1 teaspoon of the garlic and red pepper in a bowl; toss well.
- Heat a large nonstick skillet over Medium-High heat. Add oil to pan; swirl to coat. Add the chicken mixture to the pan; cook for 6 minutes, browning on all sides. Stir in ½ cup of the broth, scraping the pan to loosen any browned bits. Transfer the chicken mixture to the inner pot of a 6-quart Instant Pot.
- Combine the remaining 1 ½ cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over the chicken mixture.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press Slow Cook, and use adjust to select More mode. Press [-] or [+] to choose 1 hour 30 minutes cook time.
- When the time is up, open the lid and stir in the peas and carrots. Repeat the Slow Cook procedure, this time choosing 30 minutes as the cook time. When the time is up, the peas should be crisp-tender.
- While the peas and carrots cook, cook the pasta according to package directions, omitting salt and fat; drain. Add the cooked spaghetti to the chicken mixture in the Instant Pot; toss well.
- Sprinkle with scallions and peanuts; serve with lime wedges, if desired. Enjoy!
