Kung pao chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the rice and water to the pot and then follow the instructions for cooking rice (p.27). When the rice is done cooking, transfer equal portions to 6 meal prep containers. Set aside.

Step 2

In a small bowl, combine soy sauce, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and Sriracha sauce. Whisk to combine.

Step 3

Rinse the inner pot then spray with nonstick cooking spray. Add the diced chicken and sauce to the pot, then stir to coat the chicken pieces in the sauce.

Step 4

Close and lock the lid, then turn the steam release handle to sealing. Select pressure cook (high) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure and remove the lid.

Step 5

Select Saute and use a spoon to move the chicken to one side of the pot. Add the cornstarch to the opposite side and use a Whisk or fork to mix the cornstarch into the sauce. (Do not combine the chicken with the sauce.)

Step 6

Once the sauce begins to bubble, cook for 1-2 minutes while continuously stirring, then turn off the pot and mix the chicken in with the sauce. Add diced peppers and broccoli.

Step 7

Close and lock the lid, then turn the steam release to sealing. Select pressure cook (high) and set the cook time for 0 (zero) minutes. When the cook time is complete, quick release the pressure and remove the lid.

Step 8

Mix the vegetables in with the chicken and divide 1 1/2 cups portions into the 6 meal prep containers. Garnish each serving with equal amounts of cilantro and peanuts. Store in the fridge for up to six days or freeze for up to two months.

Step 9

Microwave each thawed serving for 1 to 1 1/2 minutes.