Instant Pot Kung Pao Chicken

pressureluckcooking.com

scohen1838

¼ cup sesame oil (any kind)

1 medium white or yellow onion, sliced longways into 1” strands

1 bunch scallions, sliced, with crunchy light green bottom separates from the softer green tops

1 green bell pepper, coarsely diced

1 red bell pepper, coarsely diced

2 tablespoons (6 cloves) crushed garlic

2 to 3 pounds chicken breasts, cut into 1″ cubed bite-sized pieces

1 cup chicken broth (I used 1 tsp Chicken Better Than Bouillon 1 cup of water)

⅓ cup low-sodium soy sauce (use low-sodium because regular can make it too salty!)

2 tablespoons Chinese black vinegar (easily available at any international/Asian market or online. But you can sub Worcestershire sauce or balsamic vinegar if you wish)

2 tablespoons Shaoxing wine (also easily available at any international/Asian market or online. However, cooking sherry can also be used)

¼ cup hoisin sauce

¼ cup oyster sauce

2 tablespoons smooth peanut butter (optional for a bit of a peanut kick to the sauce)

½ to 1 tablespoon chili garlic sauce (optional for lovely spice, add more or less to taste)

1 teaspoon red pepper flakes (totally optional if you want it very spicy and you can add more or less to taste)

3 tablespoons cornstarch 3 tablespoons water, mixed together to form a slurry

½ cup roasted, salted or dry peanuts, as well as some for garnish

Directions at pressureluckcooking.com

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