Pressure Cooker Cashew Chicken
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
Ingredients
- 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
Instructions
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In the bowl of the Pressure Cooker add the chicken stock, soy sauce, sesame oil, hoisin sauce, honey, vinegar, garlic clove and ginger. Stir
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Open the PERDUE® FRESH CUTS™ Diced Chicken Breast package and season with salt and pepper
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Add the chicken into the pot. Stir, close the lid and cook on MANUAL HIGH PRESSURE for 6 minutes
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After the 6 minutes, Release the pressure (QR) and press the saute button
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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
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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
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Remove the lid, add the cashews and serve
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Enjoy!