IP Kung Pao Chicken

 

Ingredients:

1 tablespoon sesame oil

3 large cloves garlic- minced

2 tablespoons grated peeled ginger ( I used ginger from a tube)

1/2 teaspoon red pepper flakes

1/3 cup low sodium soy sauce

1/2 c chicken broth

1 tablespoon seasoned rice vinegar

2 teaspoons sugar

2 to 3 boneless Chicken breast- cut into bite size pieces

3 tablespoons cornstarch

3 tablespoon cold water

1 cup sliced carrots

1 1/2 cup snow peas

scallions to taste

1/2 cup dry roasted peanuts

Serve on rice or noodles

Directions:,

Select Browning/saute and add sesame oil, garlic and red pepper to the IP. Still fry for 30 seconds- stirring constantly.

Stir in the soy sauce, chicken broth, vinegar and sugar

Add the diced chicken and stir to combine.

Lock lid in place

Select High Pressure and 3 minutes cook time

When the cook time ends turn off the IP. Use quick release. When valve drops carefully remove lid

In a small bowl whisk the cornstarch and cold water until smooth,

Add the cornstarch mixture to the IP

Select simmer and stir until sauce thickens

Stir in carrots and snow peas and simmer for about 5 minutes or until  tender

Stir in some scallions ( green parts cut into slices) and add the peanuts

Serve over rice or noodles

Gabe wants the tiny corn in it next time. Snow peas were hard enough to find- 😒