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Instant Pot Firecracker Chicken

Instant Pot Firecracker Chicken

Instant Pot Firecracker Chicken boasts juicy white meat in a sweet and hot Asian sauce. It takes minutes in the pressure cooker to cook it to excellence! As delicious as your preferred take-out, but much healthier and faster.

Serve this on a bed of Egg Fried Rice with a side of Roasted Bok Choy and Easy Chow Mein. Bonus points for using chopsticks!

Instant Pot Firecracker Chicken is seriously addictive. I just want to slather that spicy, sweet, garlic-ginger sauce on everything! It’s hot enough to make you want more, but not so spicy it burns your tongue. Even my kids love this dish!

Instant Pot Firecracker Chicken

Ingredients

4  boneless skinless chicken breasts  (diced into 1-inch cubes)

Salt and pepper

2 tablespoons  canola oil

Firecracker Sauce:

2/3 cup  buffalo hot sauce

2 tablespoons  ketchup

4 cloves  garlic  (minced)

1 tablespoon  grated ginger

1 tablespoon  chili paste  (optional)

1/2 cup  brown sugar

1 tablespoon  rice vinegar

1/4 teaspoon  red pepper flakes  (or more to taste)

1/3 cup  soy sauce

1/3 cup  water

Instant Pot Firecracker

Slurry:

3 tablespoons  cornstarch

3 tablespoons  cold water

Garnish:

2  green onions  (chopped)

Sesame seeds

Instructions

Chicken:

First, combine some salt and pepper on a large shallow plate and toss the chicken cubes in the combination. Allow sitting for a couple of minutes.

Then Set the Instant Pot to sauté mode and once hot add the canola oil. Once the oil is hot, put diced chicken in the Instant Pot, and while working IN BATCHES quickly brown it on all sides.

Firecracker Sauce:

Whisk together the SAUCE ingredients in a bowl.

After Add all chicken to the IP and pour the sauce over the chicken, give a quick stir.

Pressure Cook:

Cancel Sauté.

Then Lock the lid on the Instant Pot, and turn the vent to seal. Press “pressure-cook” and set the timer to five -5- minutes. Once cooking time is over, do a rapid release.

Thicken the sauce:

Use a slotted spoon to remove the chicken and transfer it to a large plate.

Set the Instant Pot to the “Sauté” once the sauce is simmering, combine cornstarch and water in a bowl until fully dissolved, and whisk it into the sauce until thickened.

Add the cooked chicken back to the pressure cooker and stir well to coat in the sauce.

Garnish the chicken with chopped green onions and serve over rice.

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