Asian Fusion Chicken Stir-Fry
Tender chicken, crisp veggies, and a zesty ginger soy sauce create an explosion of flavors in this healthy and satisfying stir-fry. Cooked to perfection in the instant pot, this low-calorie dish will keep you on track with your weight loss goals.
ingredients
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup snap peas
- 2 green onions, sliced
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- Salt and pepper, to taste
steps
- 1.
In a small bowl, whisk together soy sauce, rice vinegar, ginger, and garlic.
- 2.
Season chicken with salt and pepper. Set aside.
- 3.
Turn on the sauté function of the instant pot and heat sesame oil.
- 4.
Sauté chicken in batches until browned. Remove and set aside.
- 5.
Add broccoli, bell pepper, carrot, snap peas, and green onions to the pot. Sauté for 2-3 minutes.
- 6.
Return chicken to the pot and pour in the sauce mixture.
- 7.
Close the instant pot and cook on high pressure for 3 minutes.
- 8.
Quick release the pressure.
- 9.
In a small bowl, mix cornstarch with 2 tablespoons water to create a slurry.
- 10.
Switch the instant pot to the sauté mode and stir in the cornstarch slurry. Cook until the sauce thickens.
- 11.
Serve the flavorful ginger soy chicken stir-fry over steamed brown rice or cauliflower rice.
