Instant Pot Copy Cat General Tso’s Chicken

We have been Social Distancing for the last 2 weeks. Although I know that restaurants are still open for pick-up and delivery we have been trying our hardest to avoid going out to lessen our own exposure since we all have loved ones that are in high risk groups for COVID-19.

This does mean that when a craving hits, we are at the mercy of our own recipe book to satisfy that craving. I woke up last week with a tiny thought of Chinese food in my brain and that thought kept getting bigger and bigger until I was begging Dave to dig through his long list of recipes to find something delicious.

We got the recipe up on YouTube, but since we both know that a blog can be easier to follow, we are going to start putting up both!

Check out the YouTube Video below, and keep scrolling for the full recipe on the blog.

Ingredients

• FOR THE SAUCE:
  • 6 Cloves Garlic (diced)
  • 4 Tbsp Brown Sugar
  • 4 Tbsp Honey
  • 4Tbsp Hoisin Sauce
  • 2 Tbsp Rice Wine Vinegar
  • 1 Tbsp Sriracha
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Ginger Diced
• ALL OTHER INGREDIENTS:
  • 1.5 lbs boneless skinless chicken breast (cut into bite sized chunks)
  • 1 Cup Water
  • 1 Yellow Onion chopped
  • 1 Red Bell Pepper chopped
  • 1 Small Head Broccoli chopped
  • 2 Tbsp Olive Oil
  • 3 Tbsp Corn Starch
  • 4 Tbsp Water

Instructions

1. Dice garlic and ginger then mix all the sauce ingredients and set aside
2. Chop chicken thighs into large bite size pieces
3. Set Instant Pot to sauté
4. Add 2 Tbsp of olive oil to instant pot when the pot is HOT
5. Add chopped chicken and stir every 2 minutes for 6 minutes
6. Turn sauté off, add 1 cup of water and scrape the pot bottom clean with a flat wooden spatula
7. Add the pre-mixed sauce
8. Put the lid onto the Instant Pot and set to 5 minutes
9. Once done, release the pressure
10. Mix all 6ents (scrapping the bottom for any stuck pieces)
11. Stir in the onions, peppers, and broccoli
12. Put the lid back onto the Instant Pot and set to 0 minutes
13. While cooking, mix 3 Tbsp corn starch and 4 Tbsp water together to make a cornstarch slurry
14. When the Instant Pot comes to pressure and beeps, release the pressure
15. Cancel Pressure Cook and press Sauté
16. After the pin drops, remove the lid, and stir in the cornstarch slurry, stirring often
17. When the sauce begins to boil, cancel sauté and stir the ingredients
18. The sauce will thicken in about 3 – 4 minutes
19. Serve over white rice

This recipe is perfect over rice, noodles, or (our personal favorite) Air Fried Asian Garlic Cauliflower.

We hope you enjoyed this one as much as we did! Make sure to follow the blog, or TheWildWaynes on YouTube for more. <3