Instant Pot Chicken Stir Fry
User Reviews
5
Instant Pot Chicken Stir Fry
Description
The recipe starts by seasoning diced chicken with salt and pepper, then browning it briefly in the Instant Pot set to sauté mode with sesame oil. A prepared stir fry sauce made from tamari, additional sesame oil, chopped garlic, fish sauce, ground ginger, chicken broth, cornstarch, and sriracha is added and stirred to coat the chicken.
The pot then cooks under manual pressure for four minutes, followed by a quick release. Frozen vegetables are stirred in and sautéed until warmed through, allowing them to retain some texture. The cornstarch in the sauce thickens during cooking, creating a glossy coating on the chicken and vegetables.
This dish is designed to be served immediately with cauliflower rice, creating a balanced meal of protein and vegetables with a mildly spicy, umami-rich sauce influenced by Asian flavors.
Ingredients
- 1 tablespoon sesame oil
- 2 chicken breast large, diced
- salt
- black pepper
- 1 oz frozen vegetables package of
For stir fry sauce
- 3 tablespoon tamari or coconut aminos for paleo
- 1 tablespoon sesame oil
- 2 cloves garlic chopped
- 1 tablespoon fish sauce
- ¼ teaspoon ginger
- 2 tablespoon chicken broth or water
- 1 tablespoon corn starch or arrowroot for paleo
- 1 teaspoon sriracha or more if you like spicy
Instructions
- Dice chicken and season with salt and pepper. Set aside.
- Whisk sauce in a small bowl.
- Preheat Instant Pot to saute and add 1 tablespoon sesame oil. Add chicken and cook until it browns a bit. It won't brown that much in the instant pot but a few minutes should get it started.
- Add sauce to pan and stir. Set instant pot to manual and cook for four minutes. After it's done, carefully turn valve to do a quick release. Then turn instant pot to saute and add the frozen vegetables. Stir and cook until warmed through.
- Serve immediately with cauliflower rice.
Notes
- For gluten-free preparation, replace soy sauce with tamari, and verify that fish sauce and chicken broth are gluten-free.
- Store leftovers in a glass container for up to 3 days in the refrigerator.
- Adding sesame seeds or diced green onions as a finishing touch complements the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 1239mg | 52% |
| Potassium | 459mg | 10% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
