Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings
All you need for this recipe is an Instant Pot and this very basic set of ingredients! In just about 20 minutes, you will surely have the best lunch or dinner today! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
For The Sauce:
¼ c low-sodium soy sauce
¼ c water
2 tbsp wine vinegar or apple cider vinegar
1 tbsp fresh ginger grated – or from a jar
2 cloves garlic minced
1 tbsp granulated sugar or honey or maple syrup
¼ tsp ground white pepper or black pepper
For The Chicken And Vegetables:
1½ lbs (700 grams) chicken breast cut into bite-size pieces
2 zucchini sliced into ¼-inch rounds then halved
1 onion sliced or quartered
6 mushrooms sliced into ¼-inch slices
To Garnish:
green onion chopped
toasted sesame seeds toasted
Directions:
1. Add the water, soy sauce, ginger, vinegar, sugar, garlic, and pepper into the Instant Pot. Stir until well blended.
2. Add the chicken, zucchini, mushrooms, and onion. Stir until just mixed.
3. Close the pot and press the “Pressure Cook” button. Cook for about 3 minutes on a high setting. Do a quick release.
4. Press the “Saute” button and bring it to a simmer.
5. Dissolve cornstarch in water, then pour it into the pot. Stir until well mixed and thick.
6. Serve hot over rice and enjoy!
Note:
Garnish each serving with chopped green onions and sesame seeds.
Nutrition Facts:
Calories: 448kcal | Carbohydrates: 12g | Protein: 38g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 1755mg | Potassium: 827mg | Fiber: 2g | Sugar: 8g | Vitamin A: 444IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 3mg
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