Instant Pot Kung Pao Chicken
Serve up this popular Instant Pot Kung Pao Chicken recipe this week. Let me tell you, this is way better than takeout, and with a little prep and cook time, you have an award-winning dish. Juicy chicken, tender veggies, come together with a salty, sweet, and sour sauce that will blow your mind. One of the most popular Chinese dishes you can make in the of your home.
I have been craving Chinese food so much lately! I just can not get enough. This not only can be a huge issue on my wallet, but it is also so darn inconvenient! I decided to try making my favorite dish, Kung Pao Chicken, in my instant pot, and realized that it tastes even more delicious than from my local Chinese take out place. WIN WIN CHICKEN DINNER! I may never have any other than this Instant Pot Kung Pao Chicken.
Addictive Instant Pot Kung Pao Chicken
Instant pot chicken dishes are definitely one of my favorites. I stock up every time my supermarket has a buy one get one free. I toss in my freezer and then pull out for my favorite chicken dishes. You can serve this Kung Pao chicken over rice, eat alone, or even cauliflower rice for a lighter version. Sometimes I even make Chinese noodles to pair with it for a treat.
Ingredients In Kung Pao Chicken
Don’t get intimidated by the list of ingredients. A lot of the ingredients you might already have stocked in your kitchen. Each ingredient is needed to come together to create that restaurant quality chicken. Trust me, it is worth the process, and the leftovers are just as good as night one.
What is the Difference Between Kung Pao Chicken and General Tso’s Chicken?
Kung Pao chicken is made in a wok or in my case the Instant Pot and tossed in a sticky sauce. General Tso’s chicken is battered and then deep fried for the crispy texture, then mixed with a spicy sauce. There is a quite a bit of difference in cooking methods and flavor between the two. But, some people do mix the two dishes up.
What Sauce Is Used In Kung Pao Chicken
The sauce in Kung Pao chicken is a mix of ingredients. You have a sweet, tangy, sour, spicy, and savory sauce. Each ingredient adds a level of flavor to the dish. Soy sauce, hoisin sauce, chicken broth, chili peppers, honey and more come together to give you that award-winning sauce.
Traditionally you don’t see red bell peppers in Kung Pao but I really like the flavor it adds to the dish. The chicken tenderizes nicely in the Instant Pot for that fork-tender chicken you want to sink your teeth into! Give this easy Chinese dish a try, and skip ordering takeout. Once you do and see how easy it is, you will enjoy making it from home.
Are you a fan of Kung Pao Chicken at your Chinese restaurant?
Instant Pot Kung Pao Chicken
Delicious Instant Pot Kung Pao Chicken that is better than take out.
- 3 zucchini; sliced in quarters
- 1 lb boneless (skinless chicken breast strips; cut into 1/2 inch cubes)
- 2 red bell peppers; diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup raw peanuts
- For Sauce
- 3 tablespoons raw honey
- 1/2 cup soy sauce (you can use light if needed)
- 3 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 1 tablespoon minced garlic
- 1/2 teaspoon grated ginger
- 1/2 teaspoon crushed red pepper
- 2 whole chili peppers; optional
- 1 cup water or chicken broth
In the inner pot, add 1 cup of water or chicken broth. Add in chicken with salt and pepper. Lock instant pot in place and set to high pressure for 10 minutes. Let natural pressure release.
- Cut red peppers and zucchini. Turn instant pot on saute mode. Add red peppers and zucchini to the pot. Cook for 3 to 5 minutes until zucchini and red peppers are tender but still a tad crisp.
- Add in raw peanuts and stir well.
- Mix cornstarch, soy sauce, raw honey, hoisin sauce, garlic, and ginger in a large liquid measuring cup. Whisk well. Add in crush red pepper. Whisk well.
- Fold in sauce over chicken in the instant pot. Cook 1 to 2 minutes and set heat to keep warm.
- Add whole chili peppers for look if needed.