Chicken Broccoli Instant Pot Stir Fry

5 steps

Prep:15minCook:15min

Updated at: Thu, 17 Aug 2023 04:03:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories336.8 kcal (17%)

Total Fat14 g (20%)

Carbs22.9 g (9%)

Sugars8.9 g (10%)

Protein27.7 g (55%)

Sodium1773.3 mg (89%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbschicken breast

or thighs

1 teaspoonsalt

1 teaspoonpepper

3 cupsbroccoli florets

½ cupmatchstick carrots

1 x 18 ozwater chestnuts

can, sliced, drained

for sauce:

½ cupcoconut aminos

½ cupwater

1 tablespoonminced garlic

2 teaspoonminced ginger

2 teaspoontoasted sesame oil

1 teaspoonwhite wine vinegar

¼ teaspoonChinese 5 spice powder

1 tablespoonarrowroot flour

Instructions

Step 1

Season the diced chicken with salt and pepper and then add diced chicken into the instant pot. Make the sauce by combining all of the sauce ingredients in a small bowl, excluding the arrowroot.

Step 2

Pour the sauce into the instant pot over the chicken. Close the lid, ensure the pressure valve is set to sealing and then cook on high pressure for 5 minutes. Chop the veggies while the chicken cooks.

Step 3

Once the timer goes off, do a quick release of the pressure valve and open the instant pot. Press cancel, and then put it onto sauté mode.

Step 4

Add in the broccoli, carrots and water chestnuts and stir to combine with the sauce. Let simmer for 3-4 minutes until the broccoli is fork tender to your preference. If you like the broccoli to be softer, simmer for 5-6 minutes, stirring occasionally.

Step 5

At this point, if you’d like the sauce to be thicker, dissolve the arrowroot with a bit of tap water in a small dish and then pour into the simmering liquid. Stir to incorporate and let thicken about 1 minute.