Thai Peanut Chicken with Hearts of Palm Noodles

Name: Thai Peanut Chicken with Hearts of Palm Noodles
Prep time: 10 min
Cook time: 30 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 1/2 cup chicken broth; 1/3 cup peanut butter (creamy works best); 1/4 cup soy sauce; 1–2 tbsp sriracha (bring the sass ); 1 tbsp rice vinegar or lime juice; 1 tbsp honey (optional…just a touch); 3–4 cloves garlic, minced; 1 tsp ginger; 1 can/package hearts of palm noodles (rinsed WELL); 1 tbsp Arrowroot starch + 2 tbsp water

10 min prep30 min cookServes 4Easy

Print Recipe

Thai peanut chicken with hearts of palm noodles in a bowl, coated in creamy spicy peanut sauce, topped with diced red peppers, green onions, crushed peanuts, and a fresh lime wedge

Ingredients

2 boneless skinless chicken breasts

1/2 cup chicken broth

1/3 cup natural peanut butter (creamy works best)

1/4 cup low sodium soy sauce

1–2 tbsp sriracha (bring the sass )

1 tbsp rice vinegar

1 tbsp honey (optional…just a touch)

3–4 cloves garlic, minced

1 tsp ginger

1 package hearts of palm noodles (rinsed WELL)

1 tbsp Arrowroot starch + 2 tbsp water

Instructions

1
Broth goes in first - then add chicken.
2
In a bowl, whisk everything EXCEPT peanut butter. Pour over chicken…don’t stir
3
Pressure cook - High pressure 8–10 min. Natural release 5 min…then quick release.
4
Remove chicken and shred.
5
Sauce magic - Turn on sauté. Stir in peanut butter now (keeps it from scorching earlier). Add Arrowroot slurry…stir until thick, creamy, irresistible.
6
Add rinsed hearts of palm noodles. Simmer 2–3 minutes max.
7
Add shredded chicken - toss in sauce to coat well.

Notes:

Take it over the top

Squeeze of 1 Lime (highly recommend…this wakes everything up)

Crushed peanuts for crunch

Cilantro + green onions

Chili oil drizzle if you’re feeling bold

Equipment used

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