#StayHome & Cook: Pad Thai Chicken & Rice
As we transition into spring, there’s still a place for comfort food on those cooler May evenings. We love this meal because it’s made in one-pot (InstantPot) and it’s a great way to clean up veggies in your fridge—don’t be shy to swap or add in even more veggies – broccoli, cauliflower, more peppers, whatever you’ve got on-hand. You can also add peanut or seed butter—but, if you don’t have any, don’t sweat it! It still tastes great without it. What’s more, in COVID times, this is a great answer to take out, made easily at home. You can make it in the time it would take to order delivery—and customize it to your family’s preferences. A dinnertime win!
Instant Pot Pad Thai Chicken & Rice
Total Time: 25 mins | Makes: 4 servings | Cost per serving: $3.23 (CA) $2.75 (US)
Make it a perfectly balanced plate: Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.
1 pkg Pad Thai Seasoning
1 1/4 cups water
3 tbsp soy sauce, preferably low -sodium
1 tbsp unsalted natural peanut butter or seed butter
1 tbsp Sriracha or your favourite hot sauce (optional)
1 cup white rice
1 lb (450 g) boneless, skinless chicken (about 2 breasts)
2 bell peppers
1 large carrot
Toppings (optional): sliced green onions, chopped basil or cilantro, fresh lime wedges, chopped almonds, or peanuts.
In the bottom of a 5 quart Instant Pot, stir together seasoning, water, soy sauce, peanut butter, and Sriracha/hot sauce, if using. It’s OK if the peanut butter is lumpy. Add rice.
Chop chicken into small pieces. Coarsely chop peppers. Cut carrot in half lengthwise; then crosswise into half-moon shaped pieces. Add all to pot; stir to mix.
Secure lid; press ‘MANUAL” button, select “HIGH” and set the time to 12 min. Ensure the steam release handle is in the ‘SEALING” position.
When the cook time has finished, turn to ‘KEEP WARM” and let the pressure release naturally for 8 min.
Stir to mix; spoon into bowls and add topping, as desired.
Per serving Calories 410, Fat 5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 59 g (Fibre 4 g, Sugars 12 g), Protein 30 g.
Tip: Go meatless and replace chicken with 2 cans (19-oz/540 ml each) of drained and rinsed chickpeas.
Note on noodles: we found they don’t cook well in the InstantPot—they tend to clump together. If you prefer noodles, cook rice noodles separately (simply soak in boiling water, then drain) and stir into saucy chicken mixture.