INSTANT POT THAI CHICKEN NOODLE BOWL ENJOY DAN:

            INSTANT POT THAI CHICKEN NOODLE BOWL by CHEF DAN:

Serves 4-6

INGREDIENTS

2-tablespoon sesame oil

2-tablespoons rice vinegar

1/4-cup peanut butter

3 tablespoon soy sauce

2-tablespoon EACH fish sauce, fresh lime juice and Thai Sweet Chili Sauce

1-tablespoon brown sugar

2-tespoon red chili paste

3 garlic cloves, smashed

1-inch fresh ginger, peeled and grated

3-skinless, boneless, chicken breasts, diced into 1-inch pieces

1-cup snap peas

1-teaspoon olive oil

1-(8 Oz) package thin rice noodles (Vermicelli)

DIRECTIONS:

1.   In a bowl, whisk together oil and next 10 ingredients.

2.   In a second bowl, combine the chicken and 1/4-cup of the sauce.

3.   Turn to coat and marinate 4 hours or refrigerate overnight.

4.   In an Instant Pot set mode to SAUTE and when it says hot add oil.

5.   Remove chicken from the sauce.

6.   In batches sear the chicken until browned on both sides.

7.   About 3 minutes per side.

8.   Add the remaining sauce to the pot and stir.

9.   Place lid on the pot and seal the pressure value.

10  Press PRESSURE COOK on high for 10 minutes.

11  While the chicken cook, place rice noodles in a bow and pour hot water them and let sit 20-30 minutes, drain and set aside.

12  When pressure cooking is complete, turn the value to “venting” to manual release the steam.

13  Remove the lid and put the rice noodles, and snap peas in.

14  Toss with the sauce, adding more liquid if needed, for desired consistency.

15  Divide the noodles evenly among individual bowls.

16  Top with chicken and some garnishes.

GARNISHES:

Bean sprouts, roasted peanuts, sliced scallions, sliced jalapenos, fresh basil, julienned carrots and lime wedges.

ENJOY DAN:                          THE LOVE OF COOKING IS FOOD FOR THE SOUL!!