Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Peanut Oil (or Vegetable Oil)
  • 1/2 cup Yellow/Brown Onion (chopped)
  • 1/2 cup Fresh Celery (diced)
  • 4 cloves Fresh Garlic (minced)
  • 1 Tablespoon Fresh Ginger Root (minced)
  • 1.5 pounds Chicken (cut into 1.5 inch pieces)
  • 3 Tablespoons Potato Starch ((or cornstarch))
  • 1/2 teaspoon Ground White Pepper
  • 1/16 teaspoon Chinese Five Spice
  • 1/4 cup Shaoxing Wine
  • 1 pound Cole Slaw Mix
  • 1 cup Sugar Snap Seas (optional)
  • 4 cups Prepared Spaghetti Squash (strands removed)
  • 2 cups Bean Sprouts
  • 2 Scallions (sliced)
  • 2 Tablespoons Soy Sauce, Low Sodium
  • 1.5 Tablespoons Oyster Sauce
  • 2 teaspoons Sweet/Black Soy Sauce
  • 2 teaspoons Premium Fish Sauce
  • 1 Tablespoon Dark Soy Sauce
  • 1/2 teaspoon Pure Sesame Oil

Instruction

  • Prepare Spaghetti Squash according to recipe.  Scrape out strands and set aside.
  • Place Chicken, Potato Starch, White Pepper and Chinese Five Spice into a medium bowl and mix to coat Chicken
  • Whisk together Sauce ingredients and set aside.
  • Select Saute or Browning on your Pressure Cooker and allow to fully heat.
  • Add Oil, Celery and Onions and Saute for 1 minute.
  • Add Chicken pieces to cooking pot and brown on each side, about 3 seconds a side (just enough for the Starch to adhere to Chicken). 
  • Add Garlic and Ginger and mix through. 
  • Pour in Shoaxing Wine and deglaze cooking pot, making sure to scrape up anything stuck on the bottom.  Turn off Pressure Cooker.
  • Pour in Sauce and mix through.  Place Snow Peas and Cabbage on top.  Do not mix through.
  • Lock on Lid and close Pressure Valve.  Cook at High Pressure for 2 minutes.  When Beep sounds, wait 5 minutes and then release the rest of the Pressure.
  • Remove Lid and mix in Scallions, Spaghetti Squash and Bean Sprouts.