Instant Pot Kung Pao Chicken

Local 5 Live

INSTANT POT KUNG PAO CHICKEN

Yield: 6 servings

Ingredients:

1 Tbsp. cornstarch                                      

1/4 tsp. black pepper

1/8 tsp. salt                                                   

1 lb. boneless, skinless chicken breasts, cut into 1” pieces

3 Tbsp. olive oil                                           

1 red bell pepper, chopped

1 zucchini, chopped                                   

1 tsp. red pepper flakes, optional

2 Tbsp. cornstarch                                      

3 Tbsp. water

Roasted peanuts, sesame seeds and sliced green onions for garnish, optional

 

For the sauce:

1/3 cup low-sodium soy sauce (or tamari for gluten free)

1/2 cup water                                               

2 Tbsp. honey

3 Tbsp. hoisin sauce                                  

3 garlic cloves, minced

1 tsp. ginger, grated                                    

1/4 tsp. red pepper flakes

 

For serving:  

4 cups cooked brown rice

 

Instant Pot Directions:

Place cornstarch, black pepper, salt and chicken in a large zip-top bag. Shake until well-coated. Set aside.

In a medium bowl, whisk together all sauce ingredients until well combined; set aside.

Set the Instant Pot to the “Saute” setting. Add olive oil and allow to heat up. Working in batches, cook chicken until lightly browned, about 3-4 minutes per side. Place chicken on a paper-towel lined plate. Once all chicken is browned, add back to Instant Pot. Pour sauce over top of chicken.

Close lid, turn vent to “Sealing”, select the “Manual” setting and set time to 3 minutes.

Once cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, use the quick release method to release the remaining pressure. Open lid and transfer chicken to a large serving bowl.

Set the Instant Pot to the “Saute” setting and add additional oil, if needed. Add in the bell pepper, zucchini and red pepper flakes. Cook for 2-3 minutes, or until vegetables are tender.

In a small bowl, whisk together cornstarch and water to make a slurry. Stir into Instant Pot and allow sauce to cook until it thickens slightly. Return chicken back to pot; cook until everything is heated through, about 1-2 minutes.

Serve over cooked brown rice. Garnish with peanuts, sesame seeds and green onions, if desired.

 

Slow Cooker Directions:

Place cornstarch, black pepper, salt and chicken in a large zip-top bag. Shake until well-coated. Set aside.

In a medium bowl, whisk together all sauce ingredients until well combined; set aside.

In oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 3-4 minutes per side. Transfer chicken to slow cooker. Pour sauce over top.

Cover and cook on low for 4-5 hours or high for 2 ½-3 hours.

About 30 minutes before serving, add in bell pepper, zucchini and red pepper flakes.

In a small bowl, whisk together cornstarch and water to make a slurry. Stir into slow cooker. Cover and cook on high for another 20-30 minutes or until the vegetables are tender and sauce has thickened.

Serve over cooked brown rice. Garnish with peanuts, sesame seeds and green onions, if desired.

 

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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