Description
This Instant Pot Chinese Chicken and Broccoli recipe is a quick and flavorful dish perfect for a weeknight dinner. Tender chicken and crisp broccoli are coated in a savory sauce, served over rice for a delicious meal.
Ingredients
Units
Scale
Chicken and Broccoli:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound (450 g) chicken breasts, cut into 1-inch pieces
- 1 pound (450 g) broccoli, cut into florets
Sauce:
- 1/4 cup (60 ml) low-sodium soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 3/4 cup (180 ml) water or beef stock
Slurry and Garnish:
- 1 tablespoon cornstarch (mixed with 1 tbsp water)
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare the Chicken: In the Instant Pot, combine chicken, garlic, ginger, soy sauce, water, brown sugar, and sesame oil. Mix well.
- Cook: Seal the Instant Pot and cook on high pressure for 3 minutes. Release the pressure manually.
- Thicken Sauce: Switch to sauté mode, add the cornstarch slurry to thicken the sauce.
- Add Broccoli: Stir in broccoli and let it steam briefly.
- Serve: Serve the chicken and broccoli over rice, garnished with sesame seeds.
Notes
- You can adjust the soy sauce quantity to suit your taste preferences.
- For added flavor, include oyster sauce and hoisin sauce before pressure cooking.
- Dried ground ginger can be used as a substitute for fresh ginger.
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 6g
- Sodium: 1407mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 57g
- Cholesterol: 145mg
