This is truly one of our favorite pressure cooker or instant pot recipes. The zesty sauce offers just the right touch of spicy heat! Plus, you can adjust it for ultra low carb.
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: Main Course
Cuisine: Chinese
Servings: 6
Calories: 411kcal
Author: Sommer Collier
Ingredients
2 1/2poundsboneless skinless chicken breast and/or thighs
Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
Set the Instant Pot on Sauté. Pour in the peanut oil. Add the white scallions, garlic, and ginger, and Szechuan peppercorns. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
Add the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water to the Instant Pot. Stir well to coat the chicken. Then stir in the chopped bell peppers and Chinese chiles.
Cover and seal the pot. Set on Pressure Cook High for 3 minutes. Turn off the pressure cooker, and perform a Quick Release. Once the steam valve button drops, and it is safe to open and remove the lid. Stir in the peanuts and scallion greens. Serve warm over rice or quinoa.
Video
Notes
A. If you can't find black vinegar use rice vinegar instead.B. Remove the sugar (or replace with a keto sweetener) for ultra low carb!C. If going low carb, consider serving this with our cauliflower rice.D. STOVETOP INSTRUCTIONS:
Cut the chicken into 1 inch cubes, and toss the cubes with cornstarch to coat. Prepare all the herbs and vegetables. Divide the chopped scallions into whites and greens.
Set a wok (or large sauté pan) over high heat. Pour in the peanut oil. Add the white scallions, garlic, and ginger, Szechuan peppercorns, and Chinese chiles. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides.
Add the chopped bell peppers. Stir and cook another 2 minutes.
Pour in the sherry, black bean garlic sauce, vinegar, sugar, soy sauce, and ¼ cup water. Mix and allow the sauce to simmer and thicken.
Once the sauce is thick enough to coat a spoon, stir in the peanuts and scallion greens. Turn off the heat and serve warm over rice or quinoa.