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January 29, 2022

(Makes 4 servings)

1 ¾ cups chicken broth                                             

8 oz. fettuccine , linguine or spaghetti                    

1 pound boneless, skinless thighs, cut into cubes     

4 T. low sodium soy sauce                                     

5 T. hoisin sauce                                                   

1 (10-12 oz.) bag frozen Asian medley vegetables

1 T. sesame oil                                                     

  1. Add broth to pot.
  2. Break noodles in half and add them in a criss cross pattern.
  3. Spread the cubes of chicken on top of the noodles.
  4. Add soy sauce and hoisin sauce. Do not stir!
  5. You can add the vegetables on top OR for crispier vegetables, sauté them on the stove and stir in after pressure cooking.
  6. Secure the lid, making sure you set the vent to sealing. Set for 4 minutes for spaghetti or 6 minutes for fettuccine or linguine.  When time is up, let pot sit for 10 minutes and then move valve to vent.
  7. Stir in the sesame oil and stir the contents.
  8. The liquid will be a bit runny, set pot to warm and let it sit for about 15-20 minutes, stirring once in awhile until the sauce thickens.

Recipe source: revised from 365Days of Slow Cooking and Pressure Cooking

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