Better Than Take-out Instant Pot Chinese Chicken and Broccoli
I love the convenience of Chinese Take-Out! There’s nothing more exciting than when the doorbell rings and we get to take all those awesome little cardboard Chinese takeout containers out of the bag. The smell that fills the kitchen is just heavenly.
Ingredients
- 1 tablespoon oil
- 1 boneless chicken breast or cooked chicken meat
- 1 T. corn starch for coating opt.
- 1/2 sweet onion thin strips
- 1/2 tsp. chili flakes
- 1/2 tsp. garlic powder
- 4 oz. chopped water chestnuts optional
- 4 oz. can sliced mushrooms or 5-6 fresh mushrooms sliced, optional
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 cups chicken broth divided
- 4 tsp. cornstarch
- 1 tablespoon sweet/chili sauce
- 16 oz frozen broccoli florets
- 1 carrot sliced thin
- 1/2 cup frozen peas optional
- Cooked rice
Instructions
- Thin slice chicken breasts, onion and carrot.
- Turn instant pot to saute and add oil. Saute onions and carrots until onions are translucent. Add chicken and saute until chicken is no longer pink.
- Add water chestnuts, mushrooms, chili flakes, garlic powder, soy sauce, brown sugar, chili sauce and 2-1/2 cups chicken broth.
- Stir to mix. Bring mixture to a boil. Mix remaining cold broth with cornstarch as a slurry and add to boiling mixture. Stir constantly until thickened.
- Add frozen peas and broccoli to mixture. Stir to coat and heat through.
- Serve over rice.