Servings: 6

For Sauce: subheading: For Sauce:
1 tsp. fresh ginger; grated 1 tsp. fresh ginger; grated
1/2 tsp. red pepper flakes; crushed ½ tsp. red pepper flakes; crushed
⅓ cup low-sodium soy sauce ⅓ cup low-sodium soy sauce
1/2 cup water ½ cup water
2 tbsp. honey 2 tbsp. honey
3 tbsp. hoisin sauce 3 tbsp. hoisin sauce
3 garlic cloves; minced 3 garlic cloves; minced
 
For Chicken: subheading: For Chicken:
1 ¼ pounds boneless; skinless chicken breasts, cut into bite-sized chunks 1 ¼ pounds boneless; skinless chicken breasts, cut into bite-sized chunks
1 red bell pepper; seeded and cut into bite-sized pieces 1 red bell pepper; seeded and cut into bite-sized pieces
4 dried red chili peppers 4 dried red chili peppers
4 tbsp. olive oil; divided 4 tbsp. olive oil; divided
1 zucchini; chopped 1 zucchini; chopped
⅔ cup roasted peanuts ⅔ cup roasted peanuts
3 tbsp. water 3 tbsp. water
3 cups cooked rice 3 cups cooked rice
3 tbsp. cornstarch; divided 3 tbsp. cornstarch; divided
Salt and freshly ground black pepper; to taste Salt and freshly ground black pepper; to taste

For sauce: in а bowl, add all the ingredients and beat until well combined. Keep aside.
In а large bowl, add the chicken,1 tbsp. of cornstarch, salt and black pepper and toss to coat well.
Place 2 tbsp. of the oil in the Instant Pot and select *Sauté*.
Then add the  Add chicken and cook for about 3 to 4 minutes per side
Select the *Cancel* and place the sauce on top of chicken.
Secure the lid and place the pressure valve to *Seal Position*.  Select *Manual* and cook under *High Pressure* for about 3 minutes.  Select the *Cancel* and carefully do а *Natural Release* for about 5 minutes and then do а *Quick Release*.
Remove the lid and transfer chicken into а bowl.
Place remaining oil in the Instant Pot and select *Sauté*  Add the zucchini, bell peppers and dried red chilies and cook for about 2 to 3 minutes, until tender.
Meanwhile; in а small bowl, dissolve remaining corn starch in water.  In the pot, add the corn starch mixture and stir to combine.
Add the cooked chicken and cook for about 1 to 2 minutes. Select the *Cancel* and serve over the rice.

Note For Storing: Transfer the chicken mixture into а large bowl and keep aside to cool completely  Divide the mixture and cooked rice into 6 containers evenly.  Cover the containers and refrigerate for up to 4 days.  Reheat in the microwave before serving.  Note For Storing: Transfer the chicken mixture into а large bowl and keep aside to cool completely  Divide the mixture and cooked rice into 6 containers evenly.  Cover the containers and refrigerate for up to 4 days.  Reheat in the microwave before serving.
Robbins, Lauren. The Complete Meal Prep Instant Pot Cookbook for Beginners: Tasty, Healthy and Delicious Instant Pot Recipes for Rapid Weight Loss, Heal Your Body And Upgrade Your Lifestyle . Kindle Edition.  Robbins, Lauren. The Complete Meal Prep Instant Pot Cookbook for Beginners: Tasty, Healthy and Delicious Instant Pot Recipes for Rapid Weight Loss, Heal Your Body And Upgrade Your Lifestyle . Kindle Edition.