You have got to try this saucy Asian cuisine, Instant Pot Cashew Chicken. Enjoy the unique killer combination of Cashew with Chicken in just 15 minutes!
Duration:
Servings : 8
Calories : 453kcal
Ingredients
- 1 ½ lb boneless chicken thighs
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 1 tsp ginger powder
- ½ tsp brown sugar
- 1/4 cup cashews
- 2 tbsp cornstarch
- water as needed
- salt and pepper to taste
- spring onion chopped to garnish
Instructions
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Clean and cut the chicken – Remove excess fat or skin (if there is any) from the chicken and cut it into bite-size pieces (Or ask the butcher to do it for you).
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Place the chicken in the Instant Pot and add salt, pepper, soy sauce, rice vinegar, ketchup, garlic, ginger powder, and brown sugar. Stir well to combine.
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Close the lid and cook at high pressure for 7 minutes.
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Do a quick pressure release and open the lid once done.
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In a cup, mix corn starch with water and pour it over the chicken. Then add cashews and saute for 2 more minutes.
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Garnish spring onions on top. Serve it over rice and enjoy.
