Instant Pot Kung Pao Chicken Recipe

2021-12-16
  • Yield: 2
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    1008
  • Carbohydrates

    35 g
  • Cholesterol

    170 mg
  • Fat

    73 g
  • Fiber

    3 g
  • Protein

    52 g
  • Saturated Fat

    15 g
  • Serving Size

    1
  • Sodium

    2149 mg
  • Sugar

    17 g
  • Trans Fat

    10 g
  • Unsaturated Fat

    5 g
  • Potassium

    696 mg
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Instant pot Kung Pao chicken recipe. Kung Pao chicken is a classic Chinese dish that’s made with chicken, peanuts, sesame oil, rice vinegar, and soy sauce.

What are some common variations of kung pao chicken?

Kung pao chicken is a dish that is traditionally made with chicken, ginger, scallions, peanuts, and chili sauce. The dish is usually served with white rice.

Variations of Kung Pao Chicken:

Kung Pao Pork – this variation of the dish is prepared with pork instead of chicken.

Mongolian Beef – This dish typically features beef stir-fried in a spicy sauce with onion, bell peppers, and garlic.

What are the ingredients of kung pao chicken?

Kung pao chicken is a popular Chinese dish that has been served in many restaurants. There are many variations of this dish, but the most common ingredients are bell pepper, peanuts, sesame oil, soy sauce, and chicken.

It is a stir-fried dish that combines several spices such as garlic and ginger with the protein sources of chicken or shrimp. It also contains vegetables like scallions, carrots, and water chestnuts.

What do people usually eat with kung pao chicken?

 It is commonly served in the form of a stir-fry.

As for what people usually eat with kung pao chicken, appetizers like egg rolls or spring rolls are common choices.

Instant Pot Kung Pao Chicken Recipe

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Ingredients

  • 1 pound(480 g) boneless and skinelss chicken breasts, cubed
  • 1 tablespoon finelly chopped garlic
  • 1 tablespoon finelly chopped ginger
  • 1/3 cup roasted unsalted peanuts
  • 3 tablespoons avocado oil
  • 3 scallions, chopped
  • To Make a Marinade:
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • To Make Kung Pao Sauce:
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon balsmic vinegar
  • 1 tablespoon sriracha sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1/2 tablespoon sesame oil
  • Thickener: 2 tablespoons cornstarch
  • 1/4 cup (60 ml) water

Method

Step 1

In a large mixing bowl, combine cubed chicken, 1 teaspoon dark soy sauce, and 1 teaspoon sesame oil. Rub the chicken with marinade and set aside.

Step 2

Heat the avocado oil in an electric instant pot turned to saute mode. Add the garlic, ginger, and white parts of the scallions. Saute, stirring occasionally, for 1 minute.

Step 3

Add marinated chicken and continue cooking and stirring occasionally, until the chicken is golden.

Step 4

Pour the water, then cancel saute mode. Using a wooden spatula, deglaze the cooker, by scraping the sides and bottom of the pot well.

Step 5

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 1 minute.

Step 6

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the sauces, brown sugar, vinegar, sesame oil, and cornstarch mixture.

Step 7

Switch the cooker to saute mode again. Simmer the sauce, stirring occasionally.

Step 8

When the sauce is thickened, add the roasted peanuts. Mix well. Sprinkle with green parts of chopped scallions. Serve hot.

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