Instant pot chicken lo mein
My instant pot chicken lo mein is an easy version of this Chinese takeaway favourite. Simple to make and much healthier too.
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Servings: 6
Calories: 575kcal
Ingredients
- 5 Cloves Garlic. Roughly chopped
- Ginger (around a thumb-sized piece roughly chopped)
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 3 tbsp Soy sauce
- 1 tbsp Brown sugar
- 700 ml Chicken stock Vegetable stock would also be good.
- 500 g Spaghetti (dried)
- 700 g Chicken thighs (chopped into strips) Breast would also work.
- 454 g Mixed stir fry vegetables
Instructions
- First make the sauce by adding the garlic, ginger, rice vinegar, soy sauce and brown sugar to a bowl and mix together.
- Add the stock to the instant pot, followed by the spaghetti (break in half and fan into the stock). Now add the chicken.
- Add the sauce on top and push the spaghetti and chicken into the stock.
- Put the lid on and set for 4 minutes at high pressure. Leave under pressure for a further 5 minutes and then do a quick release.
- Remove the lid and tease apart any spaghetti that has stuck together with a fork.
- Add the mixed vegetables and mix thoroughly together. Now put the lid back on and leave until they are warmed through (around 5 minutes).
- Remove the lid, stir together and serve.
Video
Nutrition
Calories: 575kcal | Carbohydrates: 80g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 114mg | Sodium: 579mg | Potassium: 779mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3870IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg