Pressure Cooker Ginger Chicken Stir Fry

Image of Pey Galt
Rated 5.0 based on 3 customer reviews
Pressure Cooker Ginger Chicken Stir Fry
Pressure Cooker Ginger Chicken Stir Fry


For best results, we recommend using:


Mealthy Tip

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.

Nutrition Facts

Per Serving: 549 calories; 11g fat; 50.3g carbohydrates; 63g protein; 145mg cholesterol; 603mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 549 Calories from Fat99
% Daily Value*
Total Fat 11g 17%
Saturated Fat2g 12%
Trans Fat0.0g
Polyunsaturated Fat2.3g
Monounsaturated Fat4.8g
Cholesterol 145mg 48%
Sodium 603mg 25%
Total Carbohydrate 50.3g 17%
Dietary Fiber10g 38%
Protein 63g
Vitamin A62% Vitamin C348%
Calcium10% Iron26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Alli Shircliff

Alli Shircliff says:

This was a winner in our house last night! I used about 3 times the amount of ginger it calls for and also used 2 cloves garlic with the sautéed veggies.

Image of Kai Douglas

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!

Image of Cindy Petzoldt

Cindy Petzoldt says:

I made this dish tonight and it is delicious! Next time, I will use soy sauce rather than the coconut stuff — we like things salty and don’t have a gluten issue — and I added sliced water chestnuts and extra pea pods. And a can of bamboo shoots. And I added just a touch of sriracha sauce for a bit of a kick. I will definitely be adding this recipe to my monthly menu! The chicken (I used thighs) is so tender and the veggies are crunchy— in other words, perfect! Note: if you use frozen veggies, I’d say slightly precook them or at least leave them out of the freezer while you’re cooking the chicken. Otherwise, this recipe is good to go!