Chinese Chicken Spaghetti Pressure Cooker Recipe
A delicious and speedy Asian-inspired spaghetti dish infused with soy, ginger, and a hint of spice, made easy in the pressure cooker for perfectly tender chicken and fresh vegetables tossed with noodles in a flavorful sauce.
Equipment
- 1 Skillet or Wok Large
- 1 Mixing bowl Medium
Ingredients
Main ingredients
- 8 oz spaghetti uncooked
- 2 tablespoon cornstarch
- 4 tablespoon reduced-sodium soy sauce divided
- 2 tablespoon sesame oil divided
- 1 lb boneless skinless chicken breasts cut into 2-inch chunks
- 2 tablespoon white vinegar
- 1 tablespoon sugar
- 1 tablespoon canola oil
- 2 cups snow peas fresh
- 2 cups carrots shredded
- 3 green onions chopped
- 1 ½ teaspoon fresh gingerroot minced
- ½ teaspoon crushed red pepper flakes
Instructions
Instructions
- Cook your spaghetti according to the package directions. Drain well and set aside.
- In a bowl, mix cornstarch and 2 tablespoons soy sauce until smooth. Toss in chicken chunks and coat evenly.
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Stir-fry chicken until no longer pink, about 5 to 7 minutes. Remove and keep warm.
- In the same skillet, add canola oil and remaining 1 tablespoon sesame oil over medium-high heat. Add snow peas and carrots. Stir-fry for 3 to 4 minutes until just tender.
- Whisk together remaining 2 tablespoons soy sauce, vinegar, and sugar in a small bowl.
- Return chicken to skillet, add cooked spaghetti, and pour over the sauce. Toss everything and stir-fry for 2 to 3 minutes until heated through and well coated.
- Garnish with chopped green onions, minced gingerroot, and crushed red pepper flakes. Serve hot.
Notes
For quicker prep, pre-cut chicken and pre-shred carrots. Store leftovers in airtight container refrigerated up to 4 days or freeze up to 2 months.