Chicken with Mixed Vegetable Stir Fry and More Pressure Cooker Goodies
This quick and flavorful stir fry brings together tender chicken and crisp vegetables in a savory sauce, all made fast with your pressure cooker or wok.
Equipment
- 1 Mixing bowl Glass or metal
- 1 Wok or skillet Flat-bottom preferred
- 1 Measuring cup Liquid
Ingredients
Main ingredients
- 20 oz chicken breast skinless, boneless, sliced
- 3 tablespoon water
- 1 tablespoon Shaoxing rice wine optional
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon baking soda
- 2 tablespoon cornstarch
- 1 tablespoon neutral oil for marinating
- 0.75 cup water for sauce
- 2.5 tablespoon soy sauce regular
- 1.5 tablespoon granulated sugar
- 1 teaspoon chicken bouillon powder optional
- 0.25 teaspoon dark soy sauce optional
- 2 tablespoon cornstarch for sauce
- 1 teaspoon toasted sesame oil for finishing
- 1 lb mixed vegetables broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas
- 1 tablespoon garlic minced
- 1 tablespoon ginger peeled and minced
- neutral oil as needed for cooking
Instructions
Instructions
- Marinate sliced chicken with water, Shaoxing rice wine, salt, baking soda, and cornstarch. Mix well and let sit for 15 minutes.
- Heat oil and stir-fry chicken for 3-4 minutes until cooked. Remove and set aside.
- Stir-fry mixed vegetables 3-4 minutes until tender-crisp. Keep the crunch.
- Return chicken to pan with vegetables.
- Combine water, soy sauce, sugar, bouillon, dark soy, and cornstarch. Mix well and pour into pan.
- Stir and cook for 2-3 minutes until sauce thickens and glazes evenly.
- Drizzle with sesame oil, stir quickly and turn off heat. Serve hot over rice or noodles.
Notes
Blanch or microwave frozen veggies before using to remove excess water. Prep everything before cooking for a smoother stir-fry experience.