Instant Pot Kung Pao Chicken
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Total Time
18 mins
-
Servings
6
-
Calories
411 kcal
-
Course
Main Course
-
Cuisine
Chinese
Instant Pot Kung Pao Chicken
Report
This is truly one of our favorite pressure cooker or instant pot recipes. The zesty sauce offers just the right touch of spicy heat! Plus, you can adjust it for ultra low carb.
Share:
Ingredients
- 2 1/2 pounds chicken breast boneless skinless, or chicken thighs
- 2 tablespoons cornstarch
- 3 tablespoons peanut oil
- 1 scallions chopped and divided, bunch
- 2 garlic minced, cloves
- 2 tablespoons ginger fresh grated
- ¼ cup dry sherry
- 3 tablespoons black bean garlic sauce
- 1 tablespoon Chinese black vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon Szechuan peppercorns
- 2 bell peppers seeded and chopped
- 12-15 dried chili pepper Chinese variety
- ½ cup peanuts roasted
Instructions
- Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
- Set the Instant Pot on Sauté. Pour in the peanut oil. Add the white scallions, garlic, and ginger, and Szechuan peppercorns. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
- Add the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water to the Instant Pot. Stir well to coat the chicken. Then stir in the chopped bell peppers and Chinese chiles.
- Cover and seal the pot. Set on Pressure Cook High for 3 minutes. Turn off the pressure cooker, and perform a Quick Release. Once the steam valve button drops, and it is safe to open and remove the lid. Stir in the peanuts and scallion greens. Serve warm over rice or quinoa.
Notes
- A. If you can't find black vinegar use rice vinegar instead.
- B. Remove the sugar (or replace with a keto sweetener) for ultra low carb!
- C. If going low carb, consider serving this with our cauliflower rice.
- D. STOVETOP INSTRUCTIONS:
- Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
- Set a wok (or large sauté pan) over high heat. Pour in the peanut oil. Add the white scallions, garlic, and ginger, Szechuan peppercorns, and Chinese chiles. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
- Add the chopped bell peppers. Stir and cook another 2 minutes.
- Pour in the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water. Mix and allow the sauce to simmer and thicken.
- Once the sauce is thick enough to coat a spoon, stir in the peanuts and scallion greens. Turn off the heat and serve warm over rice or quinoa.
Nutrition Information
Show Details
Serving
0.75cup
Calories
411kcal
(21%)
Carbohydrates
14g
(5%)
Protein
45g
(90%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
120mg
(40%)
Sodium
611mg
(25%)
Potassium
949mg
(20%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
495IU
(10%)
Vitamin C
36.4mg
(40%)
Calcium
42mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 411kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 45g | 90% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 120mg | 40% |
| Sodium | 611mg | 25% |
| Potassium | 949mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 36.4mg | 40% |
| Calcium | 42mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
Other Recipes
You'll Also Love
