Instant Pot Cashew Chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 238.6
- Total Fat: 11.3 g
- Cholesterol: 49.0 mg
- Sodium: 543.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.7 g
- Protein: 22.2 g
View full nutritional breakdown of Instant Pot Cashew Chicken calories by ingredient
Introduction
Lighter twist on a Chinese favorite Lighter twist on a Chinese favoriteNumber of Servings: 8
Ingredients
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24 oz Tyson boneless, skinless chicken breast
3 oz Baby Carrots, sliced like matchsticks
1 cup, pieces or slices Mushrooms, fresh
8 Green Onions, sliced, divided
4 tbsp Great Value Low Sodium Soy Sauce
1 tbsp Rice Wine Vinegar
2 tbsp Honey
2 tsp Dynasty 100% Pure Sesame Seed Oil
.33 cup (8 fl oz) Chicken Broth
.5 tsp Ginger, ground
.5 tsp crushed red pepper flakes
5 clove Garlic, minced
1/2 Red Bell Pepper (one medium pepper), sliced thinly
2 cup, chopped or diced Broccoli, fresh (cook tender crisp in microwave- gets mushy in pressure cooker)
1.5 tbsp Argo 100% Pure Corn Starch
2 Tbsp Water, tap
1 c. Great value cashews
Tips
Can use snow peas instead of broccoli. Add at the same time as red peppers
Directions
Cut chicken into bite size pieces and put in pot of pressure cooker. Add in carrots mushrooms and white parts of green onions.
Mix together soy sauce, vinegar, honey, sesame oil, pepper flakes, and garlic. Pour over chicken and vegetables and stir to coat.
Set pressure cooker to cook for 6 minutes. While cooking mix together cornstarch and water. When done cooking, natural release for 10 minutes. Release remaining pressure. Set pot to saute and bring to a simmer. Add cornstarch slurry, red peppers and broccoli. Stir until thickened. Turn off pot and add green parts of the onion and cashews. Serve over rice.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user PAOMER.
Mix together soy sauce, vinegar, honey, sesame oil, pepper flakes, and garlic. Pour over chicken and vegetables and stir to coat.
Set pressure cooker to cook for 6 minutes. While cooking mix together cornstarch and water. When done cooking, natural release for 10 minutes. Release remaining pressure. Set pot to saute and bring to a simmer. Add cornstarch slurry, red peppers and broccoli. Stir until thickened. Turn off pot and add green parts of the onion and cashews. Serve over rice.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user PAOMER.
Member Ratings For This Recipe
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