Thai Cashew Chicken
Thai Cashew Chicken is the perfect weeknight meal. It’s flavorful and simple to cook in your Instant Pot.
Servings: 4 Servings
Calories: 422kcal
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: 1Serving | Calories: 422kcal | Carbohydrates: 27g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 1021mg | Potassium: 1106mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3224IU | Vitamin C: 168mg | Calcium: 62mg | Iron: 3mg