Chicken with Garlic Sauce in Your Pressure Cooker
Flavor-packed chicken with garlic sauce made fast in a pressure cooker for a quick and savory meal.
Equipment
- 1 Pressure cooker
Ingredients
For the chicken
- 10 oz chicken breast thinly sliced
- 1 pinch salt
- 1 teaspoon cornstarch
- 1 teaspoon oil
For the sauce
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine optional
- 1 tablespoon sugar
- ¾ cup chicken broth
Additional ingredients
- 2 tablespoons oil
- 12 dried red chilies
- 1 teaspoon minced ginger
- 3 cloves garlic minced
- 1 small winter bamboo shoot thinly sliced and julienned
- 1 cup reconstituted wood-ear mushrooms julienned
- ½ red bell pepper thinly sliced
- ¼ teaspoon salt
- 2 teaspoons chili oil optional
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 scallion sliced
Instructions
Instructions
- In a bowl, toss your sliced chicken with salt, 1 teaspoon cornstarch, and 1 teaspoon oil. Let it marinate for 10 minutes.
- Mix soy sauce, vinegar, Shaoxing wine, sugar, and chicken broth in a bowl to form your sauce base.
- Heat 2 tablespoon oil in pressure cooker on saute mode over medium-high heat.
- Add the chicken and stir-fry until it's no longer pink, about 3–4 minutes.
- Pour in the sauce mixture and stir well. Seal the lid and pressure cook on high for 6 minutes.
- Allow natural release for 10 minutes, then quick release remaining pressure.
- Add veggies and chili oil. Stir in cornstarch slurry to thicken. Cook on saute for a few minutes, finish with scallions. Serve hot.
Notes
Leftovers store well for 3 days in fridge or freeze up to 1 month. Reheat with splash of broth to keep moist.