Best Instant Pot Kung Pao Broccoli Recipes

Kung Pao Broccoli image

Provided by barbara lentz

Time 25m

Number Of Ingredients 16

FOR THE BROCCOLI
1 large head of broccoli cut into florets
1/4 c olive oil
1 Tbsp toasted sesame oil
salt
FOR THE KUNG PAO SAUCE
1/2 c thai sweet chili sauce
2 Tbsp oyster sauce
1 Tbsp toasted sesame oil
3 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp rice vinegar
4 clove garlic minced
FOR THE GARNISHES
sliced green onions
roasted chopped peanuts

Steps:

1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts

Kung Pao Chicken with Broccoli image

Provided by evelynathens

Categories Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

3 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
2 boneless skinless chicken breast halves, cubed
4 tablespoons peanut oil
1/4 teaspoon dried red pepper flakes
5 green onions, chopped (both white and green)
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 cups small broccoli florets
1/2 cup salted peanuts
freshly steamed rice

Steps:

Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
Toss chicken with 1 tblsp cornstarch to coat.
Heat 2 tblsps oil in wok over high heat.
Add chilies and cook until blackened, about 2 minutes.
Add chicken and cook until browned, stirring frequently, 1-2 minutes.
Remove chicken using slotted spoon.
Set aside.
Add remaining 2 tblsps oil to wok.
Add green onions, garlic and ginger and stir-fry 1 minute.
Add broccoli and stir-fry 2 minutes.
Stir sauce and add to wok.
Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
Mix in chicken and peanuts and heat.
Serve with rice.