Instant Pot Stir Fry with Chicken and Chinese Five Spice

Instant Pot Stir Fry with Chicken and Chinese Five Spice

I don’t know where Chinese five spice has been hiding my whole life, but it has quickly become one of my all-time favorites. If you’re not familiar with it, it’s a blend of star anise, cinnamon, fennel, cloves, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice – but that’s less common. You can even find it used in desserts, something I’m curious to try soon. Anyways… I say all that to highlight the unique flavor of this Instant Pot stir fry. It’s different, without being weird!

We used Whole30 compliant ingredients, specifically coconut aminos instead of soy sauce. It added a hint of sweetness that was perfect with the five spice, which is not spicy. I then topped my bowl with some Sriracha for the finishing touch.

Where can I find Chinese five spice and coconut aminos?

We found both ingredients at our local grocery store. However, we live less than an hour from a city, so if you live in a more rural area you may have difficulty finding them in stores. You can order them online from Amazon, thrive, or many other stores. Here’s where you can find them on Amazon: 

More Asian-Inspired Instant Pot Recipes

 

chicken stir fry in brown bowl with chopsticks.

 

The Process

chicken breast cut into chunks on cutting board.

Cut chicken breasts into 3/4-inch chunks.

 

chunks of chicken breast in mixing bowl.

Place chicken in a mixing bowl…

 

chunks of chicken breast in mixing bowl, topped with coconut aminos and Chinese five spice.

…then add oil, coconut aminos, and Chinese five spice. Mix well and set aside to marinate while you prep the veggies.

 

Head of broccoli on cutting board with knife.

Tip for prepping broccoli – Cut away the large pieces of stalk from the head of broccoli, leaving as much as possible for each floret.

 

Cutting broccoli florets with knife.

Then run your knife through each floret…

 

Slim-cut broccoli florets on cutting board.

…to make longer thin pieces.

 

Marinated raw chicken in Instant Pot.

Using sauté setting – Add chicken and marinade to pot…

 

Sautéing chicken in Instant Pot.

And cook for about 7 minutes, stirring frequently, until chicken is nearly fully cooked.

 

Quartered baby bella mushrooms.

Then add veggies to pot, beginning with mushrooms…

 

Matchstick carrots on top of mushrooms.

…then carrots…

 

Bok choy leaves.

…bok choy…

 

Sliced red peppers on top of bok choy.

…red peppers…

 

Broccoli florets on top of red peppers.

…and broccoli.

 

Chinese five spice on broccoli florets and green onions.

Top with thinly sliced green onion and Chinese five spice…

 

Mix of chicken and stir fry vegetables.

…and give a good mix. Lock lid and set timer for 0(zero) minutes. Once cook time is complete, quick-release pressure. Mix again and serve.

 

And this is the AMAZING Result…

chicken stir fry in brown bowl with chopsticks.

 

And as Always… Please Pin & Share the Love!

Instant Pot Chicken Stir Fry image for Pinterest

 

★ Did you make this Instant Pot Stir Fry?

Please give it a star rating below! ★

chicken stir fry in brown bowl.

Instant Pot Stir Fry with Chicken and Chinese Five Spice

Super simple stir fry with a completely addictive flavor profile.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 231kcal
Author: The Foodie Eats

Ingredients

  • 2 lbs. boneless skinless chicken breasts
  • 2 Tbsp. olive oil
  • 1/4 cup coconut aminos or soy sauce
  • 2 Tbsp. Chinese five spice divided
  • 1 head of broccoli cut into long, thin florets
  • 8 oz. baby bella mushrooms quartered
  • 4 oz carrots matchstick cut
  • 1 lb. bok choy leaves cut in half lengthwise, white part large diced
  • 1 red bell pepper julienned
  • 1/4 cup green onion thinly sliced

Instructions

  • Cut chicken breasts into 3/4-inch chunks. Place chicken in a mixing bowl, …then add oil, coconut aminos, and 1 tablespoon of Chinese five spice. Mix well and set aside to marinate while you prep the veggies.
  • Tip for prepping broccoli – Cut away the large pieces of stalk from the head of broccoli, leaving as much as possible for each floret. Then run your knife through each floret to make longer thin pieces.
  • Using sauté setting – Add chicken and marinade to pot and cook for about 7 minutes, stirring frequently, until chicken is nearly fully cooked.
  • Then add veggies to pot and top with 1 tablespoon of Chinese five spice, then give a good mix. 
  • Lock lid and set timer for 0(zero) minutes. 
  • Once cook time is complete, quick-release pressure. Mix again and serve.

Notes

If you're wondering why the time is set to zero minutes, it's because the veggies will cook as the pot comes up to pressure.
If you prefer al dente veggies, go ahead and release the pressure and switch to "keep warm" as soon as it comes up to pressure.

Nutrition

Calories: 231kcal | Carbohydrates: 13g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 375mg | Potassium: 1059mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5885IU | Vitamin C: 115.3mg | Calcium: 135mg | Iron: 3mg

 

 

You Might Also Like

No Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares