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Thai Cashew Chicken
Thai Cashew Chicken is the perfect weeknight meal. It’s flavorful and simple to cook in your Instant Pot.
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Course:
Dinner
Cuisine:
Thai
Servings:
4
Servings
Calories:
422
kcal
Author:
Wendy
Equipment
Instant Pot or Pressure Cooker
Ingredients
1 ¼
pounds
boneless skinless chicken breasts
diced
¼
teaspoon
kosher salt
¼
teaspoon
black pepper
1 ½
tablespoon
grapeseed oil
3
red bell peppers
sliced into small slices
2
cups
broccoli
cut into small florets
1
onion
sliced
1
green onions
sliced
⅔
cup
dry roasted cashews
Sauce ingredients
¼
cup
reduced-sodium soy sauce
¼
cup
chicken broth.
3
tablespoon
seasoned rice vinegar
1
tablespoon
agave
1
lime
fresh juiced
1
tbsp.
Sriracha
1
teaspoon
chili paste
1
tablespoon
fresh minced ginger
2
teaspoon
minced garlic
½
teaspoon
red pepper flakes
Instructions
Directions:
Heat the oil in the Instant pot on saute’
Once the oil is hot, add the chicken.
Saute for 4 minutes.
Add the cashews and toss to combine.
Add the bell pepper, onion, and broccoli.
Toss to combine.
Prepare your sauce in a small bowl.
Add all sauce ingredients and mix to combine.
Pour your sauce over the chicken, toss to combine.
Turn your Instant Pot off saute.
Place the lid on a seal the vent.
Set your Instant Pot to Manual for 4 minutes.
Open the vent once the timer goes off.
Allow to sit for 5 minutes.
Enjoy!
Notes
Be sure to scrape the bottom of your Instant Pot well before pressurizing.
Nutrition
Serving:
1
Serving
|
Calories:
422
kcal
|
Carbohydrates:
27
g
|
Protein:
38
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Cholesterol:
91
mg
|
Sodium:
1021
mg
|
Potassium:
1106
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
3224
IU
|
Vitamin C:
168
mg
|
Calcium:
62
mg
|
Iron:
3
mg