Categories: Instant Pot
Ingredients
- 1/3 cup cornstarch (use arrowroot powder for paleo)
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 - 1 1/4 lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
- 3-4 tablespoon olive oil or avocado oil
- **4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE)
- 2/3 cup roasted cashews (or roasted peanuts)
- 1 red bell pepper, chopped into bite-sized pieces
- 1 zucchini, chopped into halves
- Sesame seeds and chopped green onions, for garnish (optional)
- Sauce (If you like this dish saucier - feel free to double the recipe)
- 1/2 cup low-sodium soy sauce (use gluten free tamari or coconut aminos for paleo if necessary)
- 1/2 cup water
- 4 tablespoons honey (use raw for paleo)
- 4 Tablespoons hoisin sauce (use gluten free or a homemade paleo
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/4 - 1/2 teaspoon dried red pepper chili flakes
- Cornstarch slurry
- 2 tablespoons cornstarch (use arrowroot powder for paleo)
- 3 tablespoons water
- For meal prep
- Cooked rice, quinoa or noodles
- Lunch containers
Directions
- In a large bowl or zip-top bag, combine the chicken, cornstarch, salt and black pepper. Shake until well-coated.
- Make the sauce In a medium bowl, whisk together all the ingredients for the sauce, set aside.
- For Slow Cooker Method:
- Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker and pour sauce over top.
-
Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours. (SEE NOTES)
- About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up.
- Sprinkle with sesame seeds, green onions and serve over zoodles, cauliflower rice, quinoa or your favorite rice.
- For Instant Pot Method:
- Turn Instant Pot to SAUTE (skip this step and just cook on MANUAL for 5 minutes if you are in a pinch or prefer. The chicken won’t have that crispy coating.) Allow pan to heat up for a few minutes then add oil. Cook chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add back to the Instant Pot and pour sauce over top.
- Close and seal Instant Pot.
- Click MANUAL and set for 3 minutes, let naturally release for 15-20 minutes. Transfer chicken to a large serving plate or bowl.
- Turn Instant Pot to SAUTE. Toss in the zucchini, bell peppers and dried red chili peppers. Cook for 2-3 minutes, until tender. Combine the corn starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Return chicken back to the pot and cook for another 1-2 minutes until everything is heated through.
- Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
- For meal prep
- Cook rice or your favorite side and divide evenly into lunch containers. Add cooked chicken and vegetables, cover and store in fridge for up to 4 days.