Sweet and Sour Chicken
Crispy Chicken and bell peppers all tossed in a sweet and sour sauce
Servings: 4 bowls
Calories: 741kcal
Equipment
- Pressure Cooker/Instant Pot
Ingredients
- 1 lb chicken cut into small 1" strips
- 1 cup corn starch
- 2 eggs large room temp
- 1 cup flour
- 2 tablespoon sunflower oil
- 1 Red and green pepper diced
- 8 oz sweet and sour sauce
- 1 cup basmati rice
- 2 cups water for rice
- 2 cups water
- Green onions to garnish
Instructions
- Turn instant pot on to saute- let it come to full heat before adding any food.
- Add cornstarch, flour, and eggs into 3 small bowls.
- Whisk eggs thoroughly.
- Dip the chicken in cornstarch, then into the eggs, and then into the flour.
- Set to the side.
- Add your oil to instant pot once it is hot.
- Add dredged chicken, in a single layer in the Instant pot.
- Brown the chicken on each side about 5 minutes.
- It should be a golden brown color.
- Add the peppers, and sweet and sour sauce and toss to combine.
- Close and seal the instant pot.
- Set on high for 3 minutes.
- Release the valve once the timer goes off.
- Remove the chicken and set to the side.
- Clean the insert and dry.
- Place the insert back in the Instant Pot.
- Add rice and 2 cups of water to the Instant pot.
- Add the lid on top of rice.
- Close and seal instant pot.
- Set on high for 3 minutes, let naturally release for 15 minutes.
- Garnish green onions
Notes
If your Instant Pot is prone to the burn notice make sure that you add a little more sauce to your pot.
Nutrition
Calories: 741kcal | Carbohydrates: 120g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 656mg | Potassium: 283mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1126IU | Vitamin C: 39mg | Calcium: 43mg | Iron: 3mg