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instant pot chicken and broccoli stir fry

Curated Farm Bags include the main ingredients in this recipe!

The cold weather has us ramping up our easy and filling dinner recipes! This instant pot stir fry is a sure favorite with only a few ingredients needed. 

Ingredients - main

1.25 lb chicken thighs or breasts, cut into 1-inch pieces and season with sea salt and black pepper
1-2 tablespoons olive oil or coconut oil
3.5 cups broccoli
1/3 cup very thinly sliced or grated carrots
1 tablespoon arrowroot starch or cornstarch, or 1 teaspoon xanthan gum or low carb
2 tablespoons water plus more as needed to thin out the sauce

Ingredients - sauce

6 tablespoons soy sauce
1.5 tablespoons oyster sauce
1.5 teaspoons toasted sesame oil
1 teaspoon coconut sugar
1/2 teaspoon Mirin Chinese cooking wine
1/2 teaspoon fresh minced ginger
2 cloves garlic minced
1/3-1/2 cup water OR chicken broth
red pepper chili flakes (optional)
toasted sesame seeds (optional)
1 green onion sliced thinly (optional)

Recipe Instructions

Step 1: In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sweetener (if using), Mirin (if using), ginger, and garlic for the sauce. Set aside.
Step 2:  Season chicken with salt, pepper, and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
Step 3:  Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth).  Cover with lid.
Step 4:  Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
Step 5:  Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot.
Step 6:  Add the broccoli and carrots and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
Step 7:  Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.

The recipe and image are courtesy of Life Made Sweeter.