Instant Pot Cashew Chicken
Ingredients
The sauce
-
½
cup
low sodium soy sauce or tamari
-
⅓
cup
maple syrup
-
1
tablespoon
minced garlic
-
2
teaspoons
fresh grated ginger
-
2
teaspoons
white rice vinegar
The chicken and vegetables
-
1.5
lbs
boneless, skinless chicken breast, cut into 1-inch chunks
-
1.5
tablespoons
olive oil
-
2
large
red peppers, diced
-
4
cups
broccoli florets
The thickening agent
-
1
tablespoon
cornstarch
-
¼
cup
water
The garnish
Instructions
- Prepare the stir fry sauce by mixing soy sauce, maple syrup, minced garlic, grated ginger, and white rice vinegar in a bowl.
- Slice the chicken breast into 1-inch chunks.
- Turn on the Instant Pot's sauté feature and heat olive oil.
- Add the diced chicken and cook for 1 to 2 minutes to brown it.
- Turn off the sauté feature and add the stir fry sauce, tossing to coat the chicken.
- Cover the Instant Pot and seal the valve, then cook on manual high pressure for 4 minutes.
- While the chicken cooks, prepare the vegetables by dicing the red peppers and cutting the broccoli into florets.
- Prepare a slurry by whisking together water and cornstarch in a small bowl.
- Once the Instant Pot beeps, quick release the steam and add the chopped veggies, slurry, and cashews, tossing everything together.
- Turn on the sauté feature again and cook for about 3 minutes until the sauce thickens.
- Turn off the sauté feature and cover the Instant Pot for about 5 minutes to steam the veggies.
- Serve the dish over your favorite grain.
Nutrition Facts (estimated)
Servings
6
Calories
355
Total fat
15g
Total carbohydrates
27g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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