Red Meat Allergy Friendly Instant Pot Kung Pao Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp chili garlic sauce
- 1 tbsp honey
- 1 tsp sichuan peppercorns, lightly crushed
- 1 tbsp cornstarch
- 1 tbsp water
For the stir-fry
- 1 tbsp vegetable oil
- 6 dried red chilies (such as tien tsin or arbol), stems removed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ cup low-sodium chicken broth
- 1 red bell pepper, cut into ¾-inch pieces
- ½ cup dry-roasted peanuts
- 4 scallions, white and green parts separated, thinly sliced
For serving
- cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Season the chicken pieces with the salt and pepper and set aside. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, chili garlic sauce, honey, and crushed Sichuan peppercorns until combined. In a separate small bowl, stir together the cornstarch and water until smooth; set both bowls aside.
- 2
Select the Sauté function on the Instant Pot and heat the vegetable oil until shimmering. Add the dried chilies and cook, stirring, for about 30 seconds, until they darken slightly and smell fragrant — watch closely, as they can scorch quickly. Add the garlic, ginger, and scallion whites and cook, stirring, for 1 minute, until fragrant.
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