Easy Asian Classic in the Instant Pot OR Crock-Pot!
in a medium mixing bowl, toss diced chicken in cornstarch, salt and pepper until well coated.
over medium high heat, heat 1 tbsp olive oil and saute chicken for about 8 minutes until golden brown.
place chicken in Instant Pot and add sauce and dried red chili peppers.
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.
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)
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.
when natural release period is over, select saute function on low. add cornstarch slurry, pepper/zucchini, cashews and stir gently.
saute for 3-5minutes, stirring gently while sauce thickens. turn IP off.
let sit for 3 minutes to allow sauce to thicken (if necessary)
serve with white rice, quinoa or your grain of choice. top with sliced green onions and enjoy!
*Soy Sauce Options (pick one)-
Gluten- Free - use Tamari instead of soy sauce and gluten-free Hoisin sauce.