Ingredients: |
Ingredients: 2 Tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
3 chicken breasts boneless, skinless (approx 1.5 lbs), cut into 1-1 1/2 inch pieces.
3 Tbsp canola oil
1 cup dry roasted peanuts
1 red bell pepper cut into 1-inch pieces
1 zucchini cut into 1/2 inch thick pieces
Sauce:
1/2 cup soy sauce
1/2 cup water
4 Tbsp brown sugar
3 tsp garlic minced
1 tsp ginger minced
1/4 tsp red pepper flakes
4 tsp cornstarch crockpot version only
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Directions: |
Directions:Option 1: Mix together cornstarch, salt and pepper, and place in bag or bowl. Add in chicken and toss to coat. Add oil to Instant Pot on saute and brown chicken. Cook on manual, high pressure for 3 minutes. Natural release for 15 minutes. Open the pot and Stir to loosen the bits of cornstarch stuck on the bottom of the pan from sauteing and turn pot onto saute to thicken up the sauce. If it needs more thickening, add in an additional 2 Tbsp cornstarch mixed into 1/4 cup water. Add to mixture and stir on saute until thickened.
Option 2: Add chicken directly to Instant Pot without coating in cornstarch or browning. Mix together the sauce, cover chicken with sauce. Cook on manual, high pressure for 3 minutes. Natural release for 15 minutes.
To thicken the sauce, combine 2 Tbsp cornstarch with 1/4 cup water and add into Instant Pot. Turn onto saute and stir until sauce thickens.
Option 1 & 2: Saute red pepper and zucchini in a frying pan with 1 Tbsp oil until desired tenderness. Stir into finished chicken mixture and serve over rice. |
This recipe for Instant Pot Kung Pao Chicken is from