Kung Pao Chicken

By: Jeffrey Eisner

Kung Pao Chicken
cuisine icon Cuisine
Chinese
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Lighter comforts: Make it gluten-free by using gluten-free hoisin sauce and oyster sauce as well as tamari or coconut aminos in lieu of the soy sauce. Coconut aminos will keep it soy-free as well.","JEFF’S TIP: Chinese black vinegar is available at any international/Asian market and online. But you can sub Worcestershire sauce or balsamic vinegar if you wish. Shaoxing wine is also easily available at any international/Asian market and online. Or use sherry wine.","Want other vegetables in there, such as carrots, mushrooms, bamboo shoots, or baby corn? Add them while sautéing in Step 1."]
cuisine icon Keywords
30-60 min, 4-6 servings, boneless, bunch scallions, chicken broth, chili-garlic sauce, chinese, chinese black vinegar, cold water, contributed, cook 35 min, cornstarch, crushed red pepper flakes, dairy free, dinner, dried red chile peppers, easy, garlic, green bell pepper, hoisin sauce, instant pot recipe, instant pot recipes, low-sodium soy sauce, main course, medium white or yellow onion, or coconut aminos, or dry-roasted peanuts, oyster sauce, prep 15 min, pressure cook, red bell pepper, roasted salted, sauté, sesame oil, shaoxing wine, skinless chicken breasts, smooth peanut butter, tamari, water chestnuts diced

prep icon Prep Time
15 min
cook icon Cook Time
35 min

serving icon Servings
4-6 servings
Ingredients
  • 1/4 cup sesame oil
  • 1 medium white or yellow onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 bunch scallions
  • 6 cloves garlic
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1/3 cup low-sodium soy sauce, tamari, or coconut aminos
  • 2 tbsp chinese black vinegar
  • 2 tbsp Shaoxing wine
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1/4 cup Hoisin Sauce
  • 1/4 cup oyster sauce
  • 2 tbsp smooth peanut butter
  • 1/2 - 1 tbsp chili-garlic sauce
  • 1 tsp crushed red pepper flakes
  • 1/2 cup roasted salted, or dry-roasted peanuts
  • Water chestnuts diced
  • Dried red chile peppers
Instructions
  • Add the sesame oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. Allow it to heat for 3 minutes, then add the onion, bell peppers, and dark green scallion tops and sauté for 3 minutes. Add the garlic and sauté for 1 minute.
  • Add the chicken and sauté for another 3 minutes, stirring constantly, until pinkish-white in color (it shouldn’t be fully cooked at this point).
  • Add the broth and deglaze the bottom of the pot so anything that may have stuck comes up. Add the soy sauce, black vinegar, and Shaoxing wine. Give everything a good stir.
  • Secure the lid and move the valve to the sealing position. Hit Cancel and then Manual or Pressure Cook on High Pressure for 7 minutes. Quick release when done.
  • Meanwhile, make a slurry by mixing together the cornstarch and cold water in a small bowl until smooth.
  • When the lid is off, it won’t look gorgeous yet, but it’s about to! Hit Cancel and then hit Sauté and Adjust so it’s on the More or High setting again. As it comes to a bubble, add the hoisin sauce, oyster sauce, peanut butter (if using), chili-garlic sauce (if using), and red pepper flakes (if using). Stir well. When bubbling, stir in the cornstarch slurry, allow to bubble for 30 seconds, and then turn the pot off by hitting Cancel. Once the bubbles die down, the sauce will have become the perfect consistency—gravy-like and clinging to the tender chicken.
  • Lastly, stir in the peanuts, water chestnuts (if using), and white and light green crunchy portions of the scallions. Transfer to a serving dish and top with more peanuts and dried red chile peppers if you desire.
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