Kung Pao Chicken In The Pressure Cooker, Very Impressed With Myself.

I combined several recipes and methods then panicked, flapped and made an excellent Kung Pao chicken dinner. This is seriously going down as a regular dinner in our house. It is pretty healthy and is one of those recipes that will get easier the more you make it.

Apparently, it makes good leftovers.

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Kung Pao Chicken - Muffinmum.com

  • Servings: 3-4
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The sauce

1/3 cup soy sauce (I use low sodium)

1 tablespoon of honey

3 tablespoon hoisin sauce

1 large or 2 small cloves garlic, minced

1 heaped teaspoon ginger (I use the stuff from the pot as it lasts longer)

1 teaspoon chili flakes (more or less to taste)

1/2 cup water

2-3 dried chilies

Ingredients

2 tsp sesame oil

2 chicken breast cut into roughly 2cm chunks

1 tablespoon cornflour

Salt and pepper

1 onion cut into small cubes

2 capsicum in small cubes

1/2 head broccoli sliced through so it is thin

1/2 cup peanuts or cashews

2 tsp cornflour mixed with enough water to make 1/4 cup of paste

Instructions

To make sauce mix everything in a jug. If you are making it in advance, don’t add the dried chili until you add it to the multi-cooker

Put multi-cooker on the saute setting to heat.

Place chicken, cornflour, salt and pepper in a plastic pot with a lid or bag and shake.

Add sesame oil to the multi-cooker and when sizzling add the chicken and onion to brown.

When the chicken and onion are browned add the sauce.

Lock the lid on and set the pressure cooker for 4 minutes. When the 4 minutes have finished leave the pressure cooker for 4 minutes to release pressure naturally (NPR).

Prepare the capsicum, broccoli and cornstarch mix while the pressure cooker is doing its magic.

Release the remaining steam and lift the lid, add the vegetables, cook for 3-4 minutes stirring to stop the sauce from burning.

Add the cornflour paste stir, then add nuts.

Remove dried chili and serve with rice.

 

 

 

 

 

 

 

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Pressure Cooker- It Just Gets Better, Chicken Biryani.

To be honest, when I got my pressure cooker I didn’t think I would use it half as much as I do. I love it. When the day comes that the kitchen gets revamped we will live off pressure cooker meals. We cook all sorts in it and it is great. So much more taste than slow cooker meals. There is still a bit of faffing around but once that lid is on and it is doing its thing, there is freedom.

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Currently, our favourite thing to cook is Indian Food. I am following the recipes of another blogger, Two Sleevers. She has a great FB group where everyone is very friendly and full of advice. For a while there I was just an observer but I bought the book and it is my most used recipe book. I used it just tonight.

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Our dinner this evening was a very good chicken biryani from Two Sleevers book. It didn’t look much, it was marvellous and full of taste. The only things I changed were sneaking in a few frozen mixed vegetables right at the end and using chicken breasts. It was a really decent dinner.

If you are sitting on the fence about getting a pressure cooker, I say do it. You can email me and ask anything. I have a Sunbeam Avia which was on sale at JBHIFI a while ago.

You can see my post about cheesecake in the pressure cooker here.

 

Farrah’s Mexican Meal Kits- Ditch The Imported Mexican & Go Local.

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This is not a sponsored post, this is me sharing my new find.

Sometimes you just have to buy something purely because it is on offer, that was how we first tried Farrah’s Mexican Meal Kits. Now we get them everytime we see them down to $5 a kit. They are a pantry staple and delicious. We wouldn’t go back to that other worldwide brand. They are made in NZ, not that far from us, in Upper Hutt.

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Tonight we had Enchiladas and they were delicious. I did 6 enchiladas in total as there are only 3 of us. I am going to use the two remaining wraps for my lunch tomorrow.

If you see the kits, I seriously recommend stocking up. You will be pleasantly surprised. Even the teen enjoyed the meal and didn’t complain.

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