Poulet au caramel et ses nouilles sautées
This quick caramel chicken with noodles is a sweet and savory dish made in the pressure cooker for max flavor with minimal effort. A perfect meal for busy weeknights!
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 2 Chicken cutlets chopped small
- 200 g Chinese noodles
- 1 Bell pepper thinly sliced
- 1 Carrot peeled and cut into strips
- 1 White part of leek sliced fine
- 1 handful Mushrooms chopped
- 20 g Butter
- 50 g Balsamic vinegar
- 30 ml Soy sauce
- 30 ml Rice vinegar
- 15 ml Olive oil
- 15 ml Sugar
- 10 mg Salt and pepper to taste
- 60 ml Water if sauce too thick
Instructions
Instructions
- Cut the chicken into bite-sized chunks.
- Peel and thinly slice the bell pepper, carrot, leek, and mushrooms.
- Heat butter in pressure cooker and brown the chicken pieces until golden.
- Add veggies and sauté 5–7 minutes. Stir often.
- Pour in soy sauce, balsamic vinegar, and rice vinegar. Sprinkle sugar. Stir and close the lid.
- Pressure cook on high for 7 minutes. Do a slow steam release.
- While pressure cooking, cook Chinese noodles separately according to package.
- Once pressure cooking is done, toss the noodles with the caramel chicken sauce.
- Mix everything well to combine flavors.
- Serve hot and steamy.
Notes
Store leftovers in airtight containers up to 3 days, or freeze for longer. Reheat with a splash of water to loosen sauce. For quick prep, use pre-chopped veggies and cook noodles while chicken pressure cooks.