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Instant Pot Chinese Chicken

Updated Apr 5, 2021Published Apr 29, 2019 By Julia 7 CommentsThis post may contain affiliate links.

Summary:
This quick and easy Chinese Chicken dish has unbelievably tender meat, coated with a rich and flavorful sauce. It's my low carb and pressure cooker take on the popular dish Three Cup Chicken.
close up view of chinese chicken with scallions

Instant Pot Chinese Chicken

5 from 1 vote
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Prep: 20 mins
Cook: 30 mins
Yield: 3 servings

INGREDIENTS

  • 1.5 pounds boneless skinless fresh chicken thighs
  • 10 cloves garlic, halved lengthwise
  • 2-inch piece fresh ginger, thinly sliced widthwise
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon sesame oil or other cooking oil

Marinade/Sauce:

  • 1/4 cup low-sodium soy sauce (Note 1)
  • 1/4 cup dry sherry or shaoxing wine
  • 1 teaspoon corn starch

Flavorings Added At End:

  • 5 scallions, sliced
  • 1/2 cup fresh basil leaves, halved lengthwise (Note 2)

INSTRUCTIONS

  • Prepare Marinade: Whisk soy sauce, dry sherry, and corn starch in large mixing bowl until dissolved.
  • Cut Chicken: Pat chicken thighs dry with paper towels. Trim off excess fat with kitchen shears. Cut chicken into 2-inch chunks.
  • Marinate Chicken: Add chicken chunks to mixing bowl with marinade, stirring together until chicken is well-coated. Arrange chicken until mostly submerged. Set aside on countertop to marinate for about 10 minutes; meanwhile, proceed to next step.
  • Cook Aromatics: Add oil, ginger, garlic, and red pepper flakes to pressure cooker pot (Note 3). Turn on sauté setting for medium heat. Stirring occasionally, cook until garlic is browned and softening, about 10 minutes. Turn off sauté setting.
  • Pressure Cook: Carefully pour all contents of mixing bowl (both chicken and marinade) into pressure cooker pot, and briefly stir everything together. Cover and seal lid. Cook at high pressure for 10 minutes, followed by quick pressure release.
  • Thicken Sauce: Uncover. Turn on sauté setting for medium heat. Boil until liquid starts to develop sauce-like consistency, 5 to 10 minutes, stirring frequently to prevent sticking. Turn off sauté setting. Briefly stir in scallions and basil, and serve (Note 4).

NUTRITION

Makes 3 Servings
Amount Per Serving:
Calories 360 (48% from fat)  
Total Fat 19g 29%
   Saturated Fat 1g 3%
Cholesterol 182mg 61%
Sodium 940mg 39%
Net Carb 7.5g  
Total Carb 8.5g 3%
   Dietary Fiber 1g 4%
   Sugars 4g  
Protein 37g  
Vitamin A 16% · Vitamin C 10% · Calcium 5% · Iron 21%

PHOTOS

close up view of chinese chicken with scallions
overhead view of chinese chicken with chopsticks
chinese chicken served on white plate

NOTES & TIPS

(1) Soy Sauce. I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty. “Light soy sauce” refers to color and is not the same as “low sodium soy sauce.” If you follow a paleo, whole30, or gluten-free diet, substitute with coconut aminos.
(2) Basil. About 1/2 ounce weight. Use fresh Thai or Italian basil leaves.
(3) Pressure Cooker Equipment. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.
(4) Serving. Serve with low carb side dishes like fried riced cauliflower, roasted mushrooms, or mashed turnips.

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Filed Under: Asian Takeout, Low Carb, Mains: Poultry, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, basil, chicken thighs, corn starch, crushed red pepper, garlic, ginger, instant pot, scallions, sesame oil, sherry, soy sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Tracey

I’m renaming this “crack chicken” because we weren’t more than a few bites in before we were planning when to make it again. Seriously addictive. This is our second savory tooth recipe and you are already a regular part of our weekly rotation. Thank you!

Vote Up2Vote Down  Reply
3 years ago
Michelle

Can I use coconut aminos instead of the low sodium soy sauce?

Vote Up0Vote Down  Reply
3 years ago
Julia

Yes, that should work. If you try it, I’d love to hear how it turned out.

Vote Up0Vote Down  Reply
3 years ago
Lisa

I don’t have an instant pot but the recipe looks tremendous. Can you recommend another method of cooking it.

Vote Up0Vote Down  Reply
3 years ago
Julia

You can cook this using a pan on the stovetop. For the pressure cooking step, don’t cover and just let it simmer until the chicken is extremely tender and the sauce is thickened to your liking.

Vote Up0Vote Down  Reply
3 years ago
Kathy

Can I substitute xanthan gum for corn starch? I don’t use any grain products.

Vote Up0Vote Down  Reply
3 years ago
Julia

Yes, you can. In this recipe, corn starch not only thickens the sauce but also tenderizes the chicken. Xanthan gum will help with the former and not the latter, but the chicken should still taste quite good.

Vote Up0Vote Down  Reply
3 years ago

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