Chicken with Garlic Sauce: Pressure Cooker Style
A bold and flavorful pressure cooker chicken in garlic sauce dish with red chilies, mushrooms, bamboo shoots, and a glossy tangy-savory glaze. Quick, easy, and better than takeout.
Equipment
- 1 Mixing bowl For marinade and sauce mixture
- 1 Wok or large skillet For stir-frying
Ingredients
Main ingredients
- 10 oz Chicken breast thinly sliced
- 1 pinch Salt
- 1 teaspoon Cornstarch for marinade
- 1 teaspoon Oil for marinade
- 1 tablespoon Light soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon Sugar
- ¾ cup Chicken broth or water
- 2 tablespoons Oil for stir-frying
- 12 Dried red chilies
- 1 teaspoon Ginger minced
- 3 cloves Garlic minced
- 1 Winter bamboo shoot thinly sliced and julienned
- 1 cup Dried wood-ear mushrooms reconstituted and julienned
- ½ Red bell pepper thinly sliced
- ¼ teaspoon Salt for seasoning
- 2 teaspoons Chili oil optional
- 2 tablespoons Cornstarch slurry with 2 tablespoon water
- 1 Scallion sliced on an angle
Instructions
Instructions
- Mix sliced chicken breast with a pinch of salt, 1 teaspoon cornstarch, and 1 teaspoon oil. Stir and let marinate 10 minutes.
- In a bowl, combine soy sauce, vinegar, wine, sugar, and broth. Set aside.
- Heat 1 tablespoon oil in wok on medium-high. Add chicken and stir-fry 3-4 minutes until just cooked. Remove and set aside.
- Add remaining tablespoon oil and garlic. Stir-fry 30 seconds until fragrant.
- Return chicken to pan, add sauce mixture, simmer 3–5 minutes stirring occasionally to thicken.
- Add cornstarch slurry and simmer couple minutes more. Top with scallions and serve hot.
Notes
Serve hot over steamed rice or veggies. Refrigerate leftovers up to 3 days or freeze for longer storage.