Healthier Kung Pao Chicken Pressure Cooker Style
A health-forward, flavor-packed spin on Kung Pao Chicken made fast in the pressure cooker with tender chicken, crunchy veggies, and just enough heat to keep it exciting.
Equipment
- 1 Skillet or Pressure Cooker
Ingredients
Main Ingredients
- 1 ½ pounds Boneless, Skinless Chicken Breast cut into bite-sized cubes
- 4 tablespoons Olive Oil or Avocado Oil divided
- 2 Red Bell Peppers cut into pieces
- 2 Zucchini sliced
- 5 cloves Garlic crushed/mashed
- ½ cup Roasted & Salted Peanuts
- 4 Dried Chilis chopped; or 1 teaspoon crushed red pepper flakes
- 3 Green Onions chopped
- ½ cup Chicken Broth
- ½ cup Low Sodium Soy Sauce
- 2 tablespoons Hoisin Sauce
- 2 tablespoons Maple Syrup
- 2 tablespoons Rice Vinegar
- 2 tablespoons Arrowroot, Cornstarch, or Tapioca Starch for thickening
- ¼ teaspoon Crushed Red Pepper Flakes
Instructions
Instructions
- Prepare the sauce by whisking together all sauce ingredients in a bowl or measuring cup. Set aside.
- Pat chicken dry and cut into bite-sized cubes.
- Chop bell peppers and zucchini. Crush or mash garlic cloves.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Add chicken and sauté for 4 minutes. Remove and set aside.
- Add 2 more tablespoons oil to skillet. Stir-fry bell peppers, zucchini, garlic, peanuts, and chilis for 3 minutes.
- Pour in sauce and stir to coat all ingredients well.
- Return chicken to pan, stir to combine. Cover and simmer on low heat for 5–6 minutes.
- Once fully cooked through, remove from heat.
- Serve hot over your favorite rice or grain. Enjoy!
Notes
To make this dish milder, remove seeds from chilis or use only crushed red pepper flakes. Store leftovers in an airtight container for up to 4 days or freeze portions for easy future meals.