Instant Pot Thai Cashew Chicken - Crispy Chicken, roasted cashews, and bird's eye chili tossed in a sweet and lightly spicy sauce make this incredibly delicious Asian Chicken Dinner recipe which the entire family will love.
1lbs.Boneless Skinless Chicken breastscut into small cubes
3Tablespoonsflour
1Teaspoon eachSalt and ground Black Pepper
½Cupraw cashewsunsalted
4-5LargeBird's Eye chiliesthinly chopped
1mediumonionfinely chopped
½mediumbell pepperthinly sliced
Thai Cashew Chicken Sauce
1Teaspoondark soy sauce
1Tablespoonoyster sauce
1Teaspoongranulated sugar
3-4clovesminced garlic
5largebird's eye chiliesfinely chopped
Cornstarch Slurry
2tablespoonsCornstarch
3tablespoonswater
Garnish (OPTIONAL)
Chopped Green Onions & Chopped cilantro
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INSTRUCTIONS
Coat Chicken: Coat Chicken in four, Salt, and Pepper.
Saute Chicken: Put your Instant pot on Saute mode and heat some oil in it. Once the oil gets hot, add chicken cut into small cubes. Saute chicken on High until golden brown and crispy on the outside. Once done, take it out and keep aside.
Roast Cashews: In the same pot add raw cashews. Roast cashews on low heat until light brown on the outside. Do not overbrown. Once done, take it out and keep aside.
Saute Bird's eye chilies: In the same pot add bird's eye chilies. Saute them until just starting to get browned. Remove from the pot and keep aside.
Make Sauce: Combine all the ingredients for Thai Cashew Chicken Sauce and keep aside.
Saute Onions and bell pepper: Add chopped onions and thinly sliced bell pepper in the same pot. Saute until they tenderize on low heat.
Add Sauteed Chicken, chilies, and cashews: Add Sauteed Chicken, Chilies, and roasted cashews back into the pot. Toss until combined.
Pour Sauce: Pour the sauce into the pot. Stir until combined.
Make Cornstarch Slurry: Make cornstarch slurry and pour it into the sauce. Stir well until the sauce thickens.
Pressure cook: Cover the Instant Pot with lid. Pressure cook on high heat for 3-4 minutes. Allow pressure to release naturally.
Garnish and Serve: Garnish with chopped green onions and chopped cilantro. Serve with jeera rice or plain fried rice.
Video
Notes
Cashews: You can use roasted cashews as well. But, it is best if you use roasted cashews. Do not overcook. Cook just until they are lightly brown. Do not use Salted Cashews it will make your dish salty.Chicken: You can use chicken thighs or Chicken Breasts. Chicken Thighs will make it juicer. But, breasts will work just fine.Large Chilies: Use Large Chilies for the best result. Larger the chilies, the better the taste.Dark Soy Sauce: Use Dark Soy Sauce for the best color and taste. You can also use light soy sauce or all-purpose soy sauce but the taste will be not as good.Storage: If you have any leftovers, they can be refrigerated for up to 4 days. And, you can also freeze this.
Nutrition
Nutrition Facts
Instant Pot Thai Cashew Chicken
Amount Per Serving
Calories 690Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
Cholesterol 145mg48%
Sodium 686mg30%
Potassium 1237mg35%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 8g9%
Protein 57g114%
Vitamin A 1001IU20%
Vitamin C 46mg56%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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