Instant Pot Kung Pao Broccoli Food
INSTANT POT® KUNG PAO BROCCOLI
Change up your broccoli game with this Asian-inspired side dish. It's spicy, tangy, crunchy, and full of flavor.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
- Divide broccoli between serving plates and garnish with peanuts and green onions.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 17.2 g, Fat 10.7 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 1485.9 mg, Sugar 4.5 g
KUNG PAO BROCCOLI
Broccoli florets soak up the flavors from Chinese five-spice powder-a combination of sweet spices including anise, cinnamon, cloves and spicy Szechuan peppercorns. Serve over black rice.
Provided by Hilary Meyer
Categories Healthy Broccoli Recipes
Time 35m
Number Of Ingredients 16
Steps:
- Whisk water, vinegar, hoisin, soy sauce, sesame oil, cornstarch and five-spice powder in a small bowl. Set aside.
- Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds. Remove from heat and stir in peanuts.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 18.1 g, Cholesterol 0.1 mg, Fat 18.8 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 6.4 g
INSTANT POT SESAME CHICKEN WITH BROCCOLI
Lean protein, fresh vegetables and a simple sauce made with pantry staples are all you need for this healthy and fast one-pot meal!
Provided by DanaAngeloWhite
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into thin strips.
- Set Instant Pot to sauté function and heat oil in the inner pot, add chicken and cook while you prepare the sauce.
- In a small bowl whisk sesame oil, ketchup, honey, soy sauce, ginger and garlic. Add sauce to the pot and stir to coat the chicken.
- Cover and lock the lid in place. Set to manual on high pressure for 4 minutes. Mix orange juice and cornstarch in a small bowl.
- When the cook time is done quick release the pressure, then remove the lid. Set to sauté function again and bring to a simmer.
- Stir in the cornstarch mixture, then add the broccoli. Cook for 3 minutes more until the sauce is thickened and the broccoli is slightly tender.
- Serve with cooked brown rice topped with green onions and sesame seeds.
- Serves: 4 (includes rice); Calories: 574; Total Fat: 14 grams; Saturated Fat: 2 grams; Total Carbohydrate: 67 grams; Sugars: 13 grams; Protein: 43 grams; Sodium: 619 milligrams; Cholesterol: 109 milligrams; Fiber: 6 grams.
Nutrition Facts : Calories 578.7, Fat 15.5, SaturatedFat 2.4, Cholesterol 109, Sodium 530.3, Carbohydrate 65.5, Fiber 4.5, Sugar 11.2, Protein 44.5
KUNG PAO CHICKEN WITH BROCCOLI
Make and share this Kung Pao Chicken with Broccoli recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 28m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
- Toss chicken with 1 tblsp cornstarch to coat.
- Heat 2 tblsps oil in wok over high heat.
- Add chilies and cook until blackened, about 2 minutes.
- Add chicken and cook until browned, stirring frequently, 1-2 minutes.
- Remove chicken using slotted spoon.
- Set aside.
- Add remaining 2 tblsps oil to wok.
- Add green onions, garlic and ginger and stir-fry 1 minute.
- Add broccoli and stir-fry 2 minutes.
- Stir sauce and add to wok.
- Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
- Mix in chicken and peanuts and heat.
- Serve with rice.
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