Moist chicken and tender-crisp veggies: A perfect Whole30 compliant, gluten-free meal.
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.
And this is the AMAZING Result…
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:
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Instant Pot Stir Fry with Chicken and Chinese Five Spice
- 2 lbs. boneless skinless chicken breasts
- 2 Tbsp. olive oil
- ¼ 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
- ¼ cup green onion thinly sliced
- Cut chicken breasts into ¾-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.
More Asian-Inspired Instant Pot Recipes
- Instant Pot Chicken and Broccoli Stir Fry
- Pressure Cooker Creamy Chicken Ramen
- Instant Pot Pho
- Instant Pot Sushi Rice
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