5boneless skinless chicken breastsliced into strips
2heads of broccoli cut into florets
6oz sweet mini pepperswashed and diced
8oz sugar snap peaswashed
½cuppeanut butter
1cupcoconut aminos or soy sauce
2tablespoonschili sauce
1tablespoongarlic
1tablespoonginger
1cupwater
sesame seeds for topping
Instructions
Place sliced chicken into the instant pot. Pour in one cup water and 1/2 cup soy sauce or coco aminos (soy free). Place the lid onto the instant pot and turn the valve to the sealed position. Press pressure cook or manual button and set timer to 20 minutes. Once the instant pot stops counting and beeps release the pressure. Drain juice.
Add in broccoli, sweet peppers, and sugar snap peas. Turn on saute mode. Place lid on the pot and steam for five minutes.
Mix together peanut butter, the remain coco aminos or soy sauce, garlic, chili sauce, and ginger. Whisk well and pour over the chicken and vegetables. Mix well. Once the vegetables are to your preference of tenderness. Turn off pot and serve with rice and topped with sesame seeds.
Notes
You can use boneless skinless chicken thighs in this recipe if you would like.