Kung Pao Chicken is a classic, spicy Chinese dish – and it’s delicious! I love cooking different types of food because you never know when you’ll discover your new favorite dish. And I like to expose my kids to a variety of foods.
Another great thing about cooking at home is that you can take a dish that might be traditionally spicy, like Kung Pao Chicken, and adjust the level of spice to suit your family’s taste buds. This can be particularly important when cooking for small children.
And by cooking at home, you control the ingredients that go into your food which allows you to choose organic as much as possible. Meaning there is a lower chance of you exposing yourself or your family to pesticides. Pesticides are an endocrine disruptor and could possibly cause long-term health concerns with continued exposure. Avoiding them as much as possible is always preferable!
As a mom, I am all about eating healthy (and yummy) organic meals but they have to be easy to prepare because my time is limited. Thank goodness for the Instant Pot! Our Instant Pot sees a lot of use because it’s so easy to throw in all your ingredients, set it, and walk away. You don’t have to worry about standing over the stove or food burning. Plus, you have fewer dishes to clean up after dinner! The Instant Pot is one of my favorite kitchen tools!
This Kung Pao Chicken is easy to prepare and you can serve it with a side of your favorite rice or if you want to make it a really healthy meal, serve the chicken with zucchini noodles.
Instant Pot Kung Pao Chicken
For the chicken:
- 3 zucchini sliced in quarters
- 1 lb boneless, skinless chicken breast strips; cut into 1/2 inch cubes
- 1 cup natural chicken broth (or this low sodium version)
- 2 red bell peppers diced
- 1/2 teaspoon salt
- 1/2 teaspoon peppee
- 1/3 cup raw peanuts
For the sauce:
- 3 tablespoons organic raw honey
- 1/2 cup coconut aminos(or soy sauce)
- 2 tablespoons arrowroot powder or cornstarch
- 1 tablespoon minced garlic
- 1/2 teaspoon grated ginger
- 1/2 teaspoon crushed red pepper
- 2 whole chili peppers; optional
In the Instant Pot, add in the chicken broth and chicken with salt and pepper. Lock the Instant Pot, press the manual button and set to high pressure for 10 minutes. While you’re waiting for the chicken to cook, cut red peppers and zucchini.
Once the chicken is done cooking, let the Instant Pot release naturally.
Then, open the lid and put your Instant Pot in sauté mode. Add red peppers and zucchini to the pot. Cook for 3 to 5 minutes until zucchini and red peppers are tender but still a tad crisp. Then add the raw peanuts and stir well.
Mix the arrowroot powder or cornstarch, coconut aminos or soy sauce, raw honey, garlic, and ginger in a large liquid measuring cup and whisk well. Then add in the crush red pepper and whisk well again.
Pour sauce over chicken and vegetables in the Instant Pot. Cook 1 to 2 minutes while mixing the ingredients.
Before serving, you can add whole chili pepper to give it a better look. Serve with rice or Zucchini noodles for an even healthier meal.
Enjoy with your family!
Let me know if you try this Kung Pao Chicken!
Instant Pot Kung Pao Chicken Creation