Pressure Cooker Ginger Chicken Stir Fry
- 6 tablespoons coconut aminos
- 4 teaspoons water
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon minced fresh ginger
- 1½ pounds chicken breast (2 to 3 breasts)
- 1 tablespoon oil
- 3 cups broccoli florets
- 1 cup snap peas
- 1 bell pepper, chopped
- 1 onion, chopped
- cooked cauliflower rice or white rice (optional)
For best results, we recommend using:
- Mix coconut aminos, water, garlic powder, onion powder, and ginger together in a small bowl until sauce is smooth.
- Cut chicken into pieces and place in a large bowl; add ½ cup sauce and stir until chicken is coated. Allow to sit for about 3 minutes.
- Add oil to the inner steel pot of pressure cooker and set Sauté mode on High.
- Add chicken to pressure cooker and sauté until browned, 2 to 3 minutes.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (manual) and cook for 4 minutes on High. Press Cancel.
- Set steam vent to Venting to quick-release pressure.
- Remove chicken from pressure cooker and drain the excess water from the inner steel pot.
- Turn pressure cooker to Sauté mode on High; add broccoli, snap peas, bell pepper, onion, and the remaining sauce. Sauté vegetables until browned, about 10 minutes.
- Serve chicken with just the vegetables or add cooked cauliflower rice or white rice.
Substitute other vegetables such as asparagus, cauliflower, or green beans for the vegetables listed. Substitute chicken thighs for chicken breast for a slightly richer flavor. Add 1 tablespoon Sriracha for a spicy twist.
What others are saying
Kai Douglas says:
Used soy sauce instead of liquid aminos and white rice. Love the gingery flavors of this dish. Perfect for lunch throughout the week! Not heavy so doesn't leave me feeling lethargic for the rest of the day like some meat and rice bowls do. I'm adding this to my weekly rotation!