INSTANT POT CHICKEN AND BROCCOLI STIR FRY

INSTANT POT CHICKEN AND BROCCOLI STIR FRY

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INSTANT POT CHICKEN AND BROCCOLI STIR FRY

A famous Chinese takeaway favourite, Instant Pot Chicken and Broccoli Stir Fry is made simply in the pressure cooker in less than 30 minutes! Simple to alter and ideal for hectic workday evenings.

 

Ingredients:

  1. 1 1/4 pounds of chicken breasts or thighs, sliced into 1-inch pieces
  2. season with black pepper and sea salt if needed
  3. One or two teaspoons of olive or coconut oil
  4. 3 1/2 cups of florets of broccoli
  5. 1/3 cup of carrots, finely sliced or grated

For low-carb recipes

  1.  use 1 teaspoon xanthan gum or 1 tablespoon each of arrowroot or cornflour.
  2. Add as much as two teaspoons of water to thin the sauce.

MARINADE with SAUCE”

  1. Six tablespoons of gluten-free tamari
  2. low-sodium soy sauce is an alternative. paleo version of coconut aminos
  3. 1 1/2 tablespoon oyster sauce leave out for low carb & use fish sauce instead
  4. 1 1/2 teaspoons toasted sesame oil
  5. 1 teaspoon coconut sugar use low carb sweetener like erythritol, stevia or monk frui for low carb
  6. Half a teaspoon of dry sherry or Mirin Chinese cooking wine (omit for paleo and keto versions)
  7. half a teaspoon of freshly grated ginger
  8. two minced garlic cloves
  9. One-third to one-half cup water OR chicken broth

Optional:

  1. toasted sesame seeds and red pepper flakes
  2. One finely sliced green onion

Directions:

  1. In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sweetener (if using), Mirin (if using), ginger and garlic for the sauce. Set aside.
  2. Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.\
  3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth).  Cover with lid.
  4. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
  5. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot.
  6. Add the broccoli and carrots and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
  7. Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.

Nutrition Facts:

Amount Per Serving (1 g)
Calories 387Calories from Fat 207
% Daily Value*
Fat 23 g 35%
Saturated Fat 9 g 45%
Carbohydrates 8 g 3%
Protein 22 g 44%
Recipe Adapted from: Life Made Sweeter

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