Ingredients

The following ingredients have 4 Servings
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 - 1-1/4 lbs boneless (skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks)
  • 2 Tablespoons olive oil or avocado oil
  • 4-6 dried red chili peppers
  • 2/3 cup roasted cashews (or roasted peanuts)
  • 1 red bell pepper (chopped into bite-sized pieces)
  • 1 zucchini (chopped into halves)
  • Sesame seeds and chopped green onions (for garnish (optional))
  • 1/4 cup coconut aminos
  • 1 teaspoon fish sauce
  • 1/4 cup water
  • 1-2 teaspoon granulated low carb sweetener (, OR honey for paleo )
  • 1 teaspoon five spice powder
  • 2 garlic cloves (minced)
  • 1 teaspoon grated fresh ginger
  • 1/4 - 1/2 teaspoon dried red pepper chili flakes
  • 1/2 teaspoon xanthan gum ((use 1 teaspoon arrowroot powder for paleo))
  • 1 Tablespoon water
  • Cooked rice (, cauliflower rice, zoodles, quinoa or noodles)
  • Lunch containers

Instruction

  • Season chicken with salt and black pepper.
  • Turn Instant Pot to SAUTE (skip this step and just cook on MANUAL or PRESSURE COOK (high) for 5 minutes if you are in a pinch or prefer. Allow pan to heat up for a few minutes then add oil. Cook chicken about 3-4 minutes on each side, until lightly browned.
  • While the chicken is cooking, combine all the ingredients for the sauce in a medium bowl. Pour over chicken.
  • Close and seal Instant Pot and set the valve to sealing.
  • Press MANUAL or PRESSURE COOK (high) and set for 4 minutes. Once the 4 minutes is up and the Instant Pot beeps, do a quick release. Open the lid and transfer chicken to a large serving plate or bowl.
  • Return inner pot back to the Instant Pot. Press the SAUTE button and add additional oil as needed. Toss in the zucchini, bell peppers, and dried red chili peppers. Cook for 2-3 minutes, until tender. Whisk together the xanthan gum with water (or use arrowroot starch for paleo) and add into the Instant Pot. Allow the sauce to bubble and thicken up. Return chicken back to the pot and cook for another 1-2 minutes until everything is heated through.
  • Sprinkle with sesame seeds, green onions and serve over zucchini noodles or cauliflower rice. For non-low carb, you can serve with white or brown rice.