Thai Chicken Stir Fry
Thai Chicken Stir Fry is chicken and bell peppers in a spicy thai flavorful sauce cooks quickly in your Instant Pot.
Servings: 5 Servings
Calories: 295kcal
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 1/2 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.
Notes
Make sure that you scrape the bottom of your Instant Pot well before allowing it to come to pressure.
Nutrition
Serving: 1Serving | Calories: 295kcal | Carbohydrates: 11g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1190mg | Potassium: 913mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1744IU | Vitamin C: 70mg | Calcium: 34mg | Iron: 2mg