This post is sponsored by Everywhere Agency on behalf of PERDUE ®; however, all thoughts and opinions expressed are my own.
This quick and easy Pressure Cooker Cashew Chicken recipe is ready in 20 minutes or less and it features chicken breast, broccoli, and peppers simmered in a delicious Asian sauce
Quick Pressure Cooker Cashew Chicken
Don’t you just love when dinner comes together without much effort?
This delicious Pressure Cooker Cashew Chicken is not only delicious, but super easy to make since there’s virtually no prep.
The sauce is so dreamy that your kids won’t complain about eating broccoli. Served on top of white rice, quinoa, or noodles, this recipe is definitely a keeper.
Want to know the secret to my quick chicken recipe?
Finally Perdue® came out with the brilliant idea to pre-dice their chicken breasts and sell them in a vacuum sealed package. This not only saves me time during cooking, but during clean up as well.
My favorite part? NO CHICKEN JUICE on my hands!!
PERDUE® chicken is raised entirely without antibiotics, hormones, or steroids (Federal regulations prohibit the use of hormones or steroids in poultry). So rest assured that you’re giving your family the best quality product.
PERDUE® FRESH CUTS™ chicken is also available in strips and thin sliced. So next time you’re shopping for groceries, grab a few packages and let me know which one is your favorite.
Want to know how to make this recipe?
Here’s how that magic is done:
I throw all the sauce ingredients in the pressure cooker and add the PERDUE® FRESH CUTS™ chicken . Give it a stir, lock the lid, and cook on high pressure for 7 minutes.
After the time is up release the pressure and thicken the sauce (details below). Here’s what it would look like:
Now add the veggies:
Close the lid and wait 3 minutes with the machine turned off so the veggies will soften without overcooking.
And voila! That’s it.
Told you it was easy.
No purchase necessary. Void where prohibited and outside US. Must be legal US resident 18+ (19+ in AL and NE; 21+ in MS). For full rules, see here.
I hope you can try this delicious Quick Pressure Cooker Cashew Chicken at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This quick and easy Pressure Cooker Cashew Chicken recipe is ready in 20 minutes or less and it features chicken breast, broccoli, and peppers simmered in a delicious asian sauce
- 1 package PERDUE® FRESH CUTS™ Diced Chicken Breast (1 lb) thawed
- 1/2 cup Low Sodium Chicken Stock
- 3 tablespoons Low Sodium Soy Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Honey
- 2 teaspoons Sesame Oil
- 1 teaspoon Fresh Ginger minced
- 1 Garlic Clove minced
- 1 tablespoon Cornstarch
- 1/2 Red Bell Pepper diced
- 1 1/2 cups Broccoli cut into florets
- 1/2 cup Roasted Whole Cashews
- Salt + Pepper to taste
In the bowl of the Pressure Cooker add the chicken stock, soy sauce, sesame oil, hoisin sauce, honey, vinegar, garlic clove and ginger. Stir
Open the PERDUE® FRESH CUTS™ Diced Chicken Breast package and season with salt and pepper
Add the chicken into the pot. Stir, close the lid and cook on MANUAL HIGH PRESSURE for 6 minutes
After the 6 minutes, Release the pressure (QR) and press the saute button
Remove 1/2 cup of the sauce and mix it with the cornstarch. Pour the cornstarch mixture into the chicken and mix. It will thicken almost instantly
Add the broccoli and red pepper. Place the lid, turn off the machine and let the dish rest for 3 minutes. This will allow the broccoli and pepper to soften without overcooking
Remove the lid, add the cashews and serve