Pressure Cooker Kung Pao Chicken You Gonna Love
This sizzling Kung Pao Chicken is packed with sweet, spicy, and savory flavor, cooked to perfection in the pressure cooker for a restaurant-worthy meal at home.
Equipment
- 1 Mixing bowl for sauce
- 1 Skillet
Ingredients
Main Ingredients
- ½ cup low-sodium soy sauce or tamari
- 3 tablespoons seasoned rice vinegar
- 1 ½ tablespoons sugar
- 2 tablespoons cornstarch
- 2 pounds boneless skinless chicken breasts thinly sliced
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 green onions cut in 2-inch pieces
- ½ cup raw cashews or peanuts
- 2 teaspoons grated fresh ginger
- 6 cloves garlic minced
- 10 dried red chili peppers cut in half or ¼ teaspoon chili flakes
- Sea salt to taste
- cooked rice for serving (optional)
Instructions
Instructions
- Whisk together soy sauce, rice vinegar, sugar, and cornstarch until smooth. Set aside.
- Toss sliced chicken with 2 tablespoons of the sauce and marinate for 10 minutes.
- Heat sesame oil and vegetable oil in a skillet over medium-high heat.
- Sauté marinated chicken for 5–6 minutes until browned and cooked through. Remove and set aside.
- In same skillet, cook red and green bell peppers for 3–4 minutes until softened.
- Add green onions and cook an additional 1–2 minutes.
- Return chicken to skillet. Pour in remaining sauce and stir constantly for 2–3 minutes until thickened.
- Serve with rice and garnish with cashews or peanuts.
Notes
For extra heat, add more dried chilies or chili flakes to taste. Store leftovers in fridge for up to 4 days or freeze for up to 1 month.