Ingredients
- 1 1⁄2 lb Chicken Breast
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 cups Broccoli florets
- 1⁄2 cup Carrots sliced or matchstick
- 1 8 oz can Sliced Water Chestnuts drained
For the Sauce
- 1⁄2 cup Coconut Aminos
- 1⁄2 cup Water
- 1 tbsp Garlic minced
- 2 tsps Ginger minced
- 2 tsps Sesame Oil
- 1 tsp White Wine Vinegar
- 1⁄4 tsp Chinese 5 Spice Powder
- 1 tbsp Arrowroot Flour dissolved in 1 tbsp water to thicken sauce added at the end (optional)
Instructions
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.
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.
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.
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.
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.
Source: https://www.wholekitchensink.com/instant-pot-broccoli-chicken-stir-fry/
