Cooking Instructions

• Cut the chicken into bite-sized pieces. Toss it in a bowl with baking soda, soy sauce, and water, then let marinate for about 15 minutes.
• Boil a pot of water. Blanch broccoli florets for 2-3 minutes. Drain and set aside.
• Heat vegetable oil in the pressure cooker on sauté mode. Cook marinated chicken until cooked through, about 5-7 minutes.
• Add broccoli and water chestnuts; stir well.
• Mix sauce ingredients (brown sugar, rice vinegar, soy sauce, water) and pour over chicken and broccoli. Stir to coat.
• Seal and cook on high pressure for 2 minutes. Allow natural release for 5 minutes, then slow release.
• Thicken sauce with cornstarch or flour slurry on sauté mode if desired. Serve hot over rice or noodles.