Thai Chicken Stir Fry is chicken and bell peppers in a spicy Thai flavorful sauce cooks quickly in your Instant Pot.
RECIPE FEATURES
Budget Friendly – Replace expensive takeout, and make it at home cheaper.
Pantry Friendly – Most ingredients are basic pantry staples commonly found in your pantry
One Pot Dish – Cooks up directly in your Instant Pot saving on dishes.
WHAT YOU’LL NEED
Lime Juice – Fresh squeezed is best, but bottled is okay.
Fish sauce – any brand. I use Red Boat.
]Sriracha Sauce – You can reduce this if you want less heat
Soy sauce – Lower sodium or regular will work
Agave – any brand, or you can substitute with honey
Onion – yellow or sweet.
Bell Pepper – I used red but any color is fine
Grapeseed oil – you can substitute with canola or vegetable but it will slightly change the taste of your dish.
Chicken – Ground. You could also use ground turkey
Seasonings – Minced Garlic and Thai Basil Leaves.
STEP BY STEP INSTRUCTIONS
Step 1. In a small bowl add the lime juice, fish sauce, Sriracha Sauce, soy
sauce, and Agave nectar. Whisk to combine, and set to the side.
Step 2. Prep your onion and red peppers into thin slices and set to the side.
Step 3. Turn the Instant Pot to saute’ add the oil, allow to heat up. Add the garlic and cook the garlic for 2 minutes or just until it’s fragrant. Add the onion and bell pepper strips to the instant pot and cook for 4 minutes, stirring often. Remove the onion mixture from the Instant Pot and set to the side.
Step 4. Add the other teaspoon of oil to the Instant Pot. Then add the ground chicken and cook for 3-4 minutes, breaking apart with a turner as it cooks. Add the vegetables back into the Instant pot, and the sauce, stir to combine.
Step 5. Place the lid on the Instant pot and seal the vent. Turn your Instant off saute and set it to Manual. Set the timer for 2 minutes. Release pressure from the vent carefully. Add your diced thai basil and stir to combine. Allow to sit for 4 minutes then serve.
TIPS AND FAQS
You can easily control how spicy this dish is by adding more or less sriracha to your sauce.
Ground turkey is an excellent replacement for the ground chicken if you prefer turkey.
To prevent getting the burn notice on your Instant Pot after sauteing your chicken and vegetables make sure there are no little bits stuck to the bottom of your pot before pressurizing.
HOW TO REHEAT LEFTOVERS?
I have found the best way to heat leftover Thai Chicken Stir Fry is to heat a skillet on medium heat on your stove. Add in a small amount of grapeseed or canola oil. Reheat your leftovers on medium heat until they are heated through. Be careful to not allow them to burn.
RELATED RECIPES
Beef Stir Fry
Thai Chicken Stir Fry
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 tablespoon lime juice
- 2 tablespoon fish sauce
- 2 tbsp Sriracha
- 2 tablespoon soy sauce
- 1 tablespoon agave
- 1 large onion cut in slivers
- 2 red bell pepper cut in thin strips
- 2 tablespoon grapeseed oil 1 tbsp. Used at 2 different times.
- 1 tablespoon minced garlic
- 1 cup Thai basil leaves
- 1 ½ lb. lean ground chicken
Instructions
- In a small bowl add the lime juice, fish sauce, Sriracha Sauce, soy sauce, and Agave nectar.
- Whisk to combine, and set to the side.
- Prep your onion and red peppers into thin slices and set to the side.
- Turn the Instant Pot to saute’ add the oil, allow to heat up.
- Add the garlic and cook the garlic for 2 minutes or just until it’s fragrant.
- Add the onion and bell pepper strips to the instant pot and cook for 4 minutes , stirring often.
- Remove the onion mixture from the Instant Pot and set to the side.
- Add the other teaspoon of oil to the Instant Pot
- Then add the ground chicken and cook for 3-4 minutes, breaking apart with a turner as it cooks
- Add the vegetables back into the Instant pot, and the sauce , stirring to combine.
- Place the lid on the Instant pot and seal the vent.
- Turn your Instant off saute and set it to Manual
- Set the timer for 2 minutes.
- Release pressure from the vent carefully.
- Add your diced thai basil and stir to combine.
- Allow to sit for 4 minutes.
- Serve right away.
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