Kung Pao Chicken
The spicy Chinese Stir Fry classic in an Instapot.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 6 people
Equipment
- Instapot
Ingredients
- 2 1/2 lbs boneless skinless chicken breast and/or thighs
- 2 tbsp cornstarch
- 3 tbsp peanut oil
- 1 bunch scallions chopped and divided
- 2 garlic cloves minced
- 2 tbsp fresh grated ginger
- ¼ cup dry sherry
- 3 tbsp black bean garlic sauce
- ¼ cup water
- 1 tbsp Chinese black vinegar
- 2 tbsp granulated sugar
- 2 tbsp soy sauce
- 1 tbsp szechuan peppercorns
- 2 bell peppers seeded and chopped (optional)
- 12-15 dried Chinese chiles
- ½ cup roasted peanuts chopped if you like (I like!)
- 1 can water chestnuts Sliced (optional)
Instructions
Instructions
- Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
- Set the Instant Pot on Sauté. Pour in the peanut oil. Add the white scallions, garlic, and ginger, and Szechuan peppercorns. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
- Add the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water to the Instant Pot. Stir well to coat the chicken. Then stir in the chopped bell peppers and Chinese chiles.
- Lock the cover and set the Instapot to Manual Pressure cook on High for 3 minutes. When completed turn off the pressure cooker, and perform a Quick Release. When completed, stir in the peanuts and scallion greens. Serve warm over rice or quinoa.
Notes
- If you can’t find black vinegar use rice vinegar instead.
- Remove the sugar (or replace with a keto sweetener) for ultra low carb!
(Alternate Stovetop Instructions)
- Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
- Set a wok (or large sauté pan) over high heat. Pour in the peanut oil. Add the white scallions, garlic, and ginger, Szechuan peppercorns, and Chinese chiles. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
- Add the chopped bell peppers. Stir and cook another 2 minutes.
- Pour in the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water. Mix and allow the sauce to simmer and thicken.
- Once the sauce is thick enough to coat a spoon, stir in the peanuts and scallion greens. Turn off the heat and serve warm over rice or quinoa.