Photos of Instant Pot Chinese Kung Pao Chicken Recipe
How To Make Instant Pot Chinese Kung Pao Chicken Recipe
This classic Chinese dish with a spicy kick is perfect for quick weeknight dinners.
Serves:
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 3 tbsp vegetable oil
- 8 dried red chili peppers
- 1/2 cup roasted peanuts
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 scallions, sliced
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/4 cup chicken broth
Instructions
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Turn on the sauté function on your Instant Pot and heat 2 tbsp of vegetable oil. Add chicken and cook until browned, stirring occasionally.
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Remove chicken and set aside. Add remaining oil to the pot and sauté the dried red chili peppers until fragrant. Add diced bell pepper, minced garlic and ginger and cook until fragrant.
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Return chicken to the pot and add roasted peanuts. In a small bowl, mix cornstarch, soy sauce, sherry, brown sugar, rice vinegar and chicken broth. Pour the mixture over chicken and stir to combine.
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Cover and cook on high pressure for 6 minutes. Once the cooking time is up, do a quick release of pressure.
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Open lid and stir in sliced scallions. Serve with rice.
Nutrition
- Calories : 387kcal
- Total Fat : 22g
- Saturated Fat : 3g
- Cholesterol : 83mg
- Sodium : 470mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 34g
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