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You ever have one of those days when you're just craving a good, hearty stir-fry? I know I do. This Instant Pot Chicken Stir Fry recipe saves my day every time. We're talking tender chicken slices, vibrant veggies, and an aromatic sauce all done in a flash with the beloved Instant Pot. Plus, it's healthier and cheaper than takeout. You gotta try this!
Ingredients for a Delicious Chicken Stir Fry
- Chicken breast: Lean protein source, adds flavor and texture to the stir-fry, a key ingredient in this dish.
- Soy sauce: Provides salty umami flavor, essential for seasoning and enhancing the overall taste of the stir-fry.
- Oyster sauce: Adds depth and richness to the sauce, balancing the flavors and giving the dish a savory taste.
- Hoisin sauce: Sweet and savory sauce, adds complexity and depth of flavor to the stir-fry, enhancing its taste.
- Sesame oil: Imparts a nutty aroma and flavor, enhances the overall taste profile of the dish, a classic stir-fry ingredient.
- Minced garlic: Adds aromatic flavor, a staple in Asian cooking, enhances the overall taste and aroma of the stir-fry.
- Minced ginger: Adds warmth and depth of flavor, complements the other ingredients, a key component in Asian cuisine.
- Red bell pepper: Adds sweetness and crunch, vibrant color, and a fresh flavor to the stir-fry, a versatile vegetable.
- Green bell pepper: Provides a pop of color, adds freshness and crunch, complements the other ingredients in the stir-fry.
- Broccoli florets: Adds texture and nutrients, a cruciferous vegetable that pairs well with the chicken and sauce in the stir-fry.
- Cornstarch: Thickens the sauce, creates a glossy finish, essential for achieving the desired consistency in the stir-fry sauce.
- Water: Used to create a slurry with cornstarch, helps to adjust the consistency of the sauce in the stir-fry.
Read more: Chicken and Cauliflower Rice Stir Fry Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the chicken and vegetables quickly, locking in flavors and nutrients efficiently.
- Knife: Needed for slicing the chicken breast, bell peppers, and preparing the ingredients for the stir-fry recipe.
Instant Pot Stir Fry Chicken Recipe
This Instant Pot Stir Fry Chicken Recipe is a quick and easy meal that is perfect for busy weeknights. It combines tender chicken with fresh vegetables in a savory sauce, all cooked in the Instant Pot.
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 lb chicken breast, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Cooked rice, for serving
Read more: Instant Pot Stir Fry Recipe Guide
Instructions:
- In a bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, garlic, and ginger. Add chicken slices and marinate for 10 minutes.
- Turn on the Instant Pot to sauté mode. Add marinated chicken and cook until browned.
- Add bell peppers and broccoli. Stir well.
- In a small bowl, mix cornstarch and water. Pour into the Instant Pot and stir until the sauce thickens.
- Season with salt and pepper.
- Serve the stir-fry chicken over cooked rice.
Notes:
This recipe is a great way to enjoy a healthy and delicious meal in no time. Feel free to add other vegetables like snap peas or carrots for more variety.
Nutrition value:
Calories: 280kcalCarbohydrates: 12gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 80mgCalcium: 60mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Beef Stir Fry Recipe Guide
Tips for Preparing Chicken Stir Fry Ahead of Time
Make Ahead Instructions
- Marinate the chicken as per the recipe instructions and store it in an airtight container in the refrigerator for up to 24 hours.
- Chop the vegetables and store them in separate airtight containers in the fridge.
- Mix the cornstarch and water in a small container and refrigerate until ready to use.
Freezing Instructions
- Cook the stir-fry according to the recipe.
- Allow it to cool completely.
- Transfer the stir-fry to a freezer-safe container or resealable bags.
- Label the container with the date and freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and then reheat in a pan or microwave until heated through.
Marinating the chicken in the soy sauce mixture not only adds flavor but also helps tenderize the meat for a more succulent stir-fry.
Common Questions About Making Chicken Stir Fry in an Instant Pot
FAQ:
Can I use chicken thighs instead of chicken breast for this recipe?
Yes, you can substitute chicken thighs for chicken breast in this recipe. Just adjust the cooking time accordingly as thighs may take a bit longer to cook.
How spicy is this chicken stir fry?
This chicken stir fry is not very spicy as the recipe does not include any spicy ingredients. You can always add chili flakes or hot sauce if you prefer a spicier dish.
Can I add other vegetables to this stir fry?
Absolutely! Feel free to customize this stir fry by adding your favorite vegetables like mushrooms, snap peas, or carrots. Just adjust the cooking time for the added veggies.
Is this recipe gluten-free?
This recipe is not gluten-free as it contains soy sauce, oyster sauce, and hoisin sauce which typically have gluten. You can look for gluten-free versions of these sauces to make the recipe gluten-free.
How long does it take to cook this stir fry in the Instant Pot?
The actual cooking time in the Instant Pot is around 10-15 minutes, but you also need to consider the time for the pot to come to pressure and the time for natural release. Overall, it should take about 30 minutes from start to finish.
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