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
-
1
tablespoon
cornstarch
-
¼
cup
water
-
1
cup
raw, whole cashews
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 to the pot and cook for 1 to 2 minutes to brown.
- Turn off the sauté feature and add the stir fry sauce, tossing to coat the chicken.
- Cover the Instant Pot and seal the valve, cooking 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.
- In a small bowl, whisk together water and cornstarch to make a slurry.
- Once the cooking time is complete, quick release the steam and remove the lid.
- Add the chopped vegetables, slurry, and cashews to the pot and toss everything together.
- Turn on the sauté feature again and cook for about 3 minutes until the sauce thickens.
- Cover the pot for about 5 minutes to steam the vegetables further, then serve over your favorite grain.
Nutrition Facts (estimated)
Servings
6
Calories
355
Total fat
15g
Total carbohydrates
27g
Total protein
26g
Sodium
mg
Cholesterol
mg
You might also like