Instant Pot Kung Pao Chicken
Easy Asian Classic in the Instant Pot OR Crock-Pot!
Ingredients
- 2/3 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 1/2 lbs chicken breast diced
- 2 tbsp olive oil (divided)
- 12 dried red chili peppers (find at Int'l market)
- 1 cup roasted cashews
- 2 red bell peppers, cubed (cube while chicken is cooking)
- 2 medium zucchini, sliced & halved (slice while chicken is cooking)
SAUCE
- 1 cup *low sodium soy sauce & balsamic vinegar
- 1 cup water
- 6 tbsp honey
- 4 tbsp hoisin sauce
- 1 tbsp minced garlic cloves
- 2 tsp fresh ground ginger
- 1 tsp red pepper flakes
CORNSTARCH SLURRY
- 4 tbsp cornstarch
- 5 tbsp water
SERVE WITH/TOPPINGS
- white rice, quinoa etc (your preference)
- sliced green onions
Instructions
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in a medium mixing bowl, toss diced chicken in cornstarch, salt and pepper until well coated.
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over medium high heat, heat 1 tbsp olive oil and saute chicken for about 8 minutes until golden brown.
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while chicken is sauteing, in a small mixing bowl, make the sauce by whisking soy sauce, balsamic, water, honey, hoisin, garlic, ginger and red pepper chili flakes.
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place chicken in Instant Pot and add sauce and dried red chili peppers.
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close lid and set for 5 minutes high pressure. (make sure knob on lid is set to sealing). If making rice or quinoa, make now according to pkg instructions.
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Use 10 minute natural release (let IP go into warm mode and set timer for 10 minutes. when 10 minutes is up, press cancel and release steam valve)
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while chicken mixture is cooking, cube bell peppers & slice zucchini. Over med-high heat, heat 1 tbsp olive oil for about 30 seconds. Add peppers and zucchini and saute for about 4 minutes.
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while chicken mixture is cooking, make cornstarch slurry by mixing together ingredients in a small mixing bowl. whisk to mix.
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when natural release period is over, select saute function on low. add cornstarch slurry, pepper/zucchini, cashews and stir gently.
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saute for 3-5minutes, stirring gently while sauce thickens. turn IP off.
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let sit for 3 minutes to allow sauce to thicken (if necessary)
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serve with white rice, quinoa or your grain of choice. top with sliced green onions and enjoy!
Recipe Notes
*Soy Sauce Options (pick one)-
- 1 cup Low Sodium Soy Sauce
- 1/2 cup Balsamic Vinegar & 1/2 cup low sodium soy sauce
- 1 cup Coconut Aminos
Gluten- Free - use Tamari instead of soy sauce and gluten-free Hoisin sauce.