Easy Instant Pot Chicken Broccoli And Bok Choy Recipes

INSTANT POT CHICKEN AND BROCCOLI

Instant Pot Chicken and Broccoli image

This simple dump and go Instant Pot Chicken and Broccoli is an easy weeknight dinner that needs little to no prep time. It's an easy chicken dinner that's healthy and takes less than 10 minutes to make.

Provided by Carmy

Time 9m

Number Of Ingredients 8

Ingredients

8-10 chicken thighs (boneless, skinless, diced into 1-2 inch cubes)
¼ cup soy sauce (low sodium)
2 tbsp hoisin sauce
1 tbsp sesame oil
¾ cup chicken stock
2-3 tbsp minced garlic
1 tbsp cornstarch
1 crown broccoli (cut into florets)

Steps:

Add your chicken to the Instant Pot liner.
Add in the soy sauce, hoisin sauce, sesame oil, chicken stock, and minced garlic.
Place the lid on, set it to sealing, and pressure cook (manual button) for 4 minutes.
When done, quick release the steam.
Mix 1 tbsp of cornstarch with 1 tbsp of cold water to make a cornstarch slurry.
Press the saute button and then add in the cornstarch slurry. Stir for 2-3 minutes or until the sauce has thickened to your liking. You can either stir your broccoli in at this time or at the end, place the broccoli in the pot, place the lid on, and let the residual steam cook the broccoli.
Top with toasted sesame seeds if desired.

Nutrition Facts : ServingSize 4 servings, Calories 348 kcal, Carbohydrate 9 g, Protein 46 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 877 mg, Fiber 1 g, Sugar 3 g

STIR-FRIED CHICKEN AND BOK CHOY

Stir-Fried Chicken and Bok Choy image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

Ingredients

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams