Chinese Chicken and Broccoli

This meal definitely came out tasting like a Chinese Chicken and Broccoli dish! I loved this meal and it was all done in the Instant Pot, which made for an easy meal prep. I basically tripled this recipe below to get more meals prepped for the week, but I only doubled the chicken broth, coconut aminos, and fish sauce. I also did not use any arrowroot flour, but instead removed the chicken and left the sauce in the pot on the saute mode until it thickened up some (while stirring every so often). Oh and I totally forgot to add in the apple cider vinegar at the end, which I was really bummed about because I feel like that would have only made this meal even tastier. Anyways, if you think you would enjoy this meal then you will and you should definitely give it a try! If you don't have fish sauce or can't deal with the smell then I recommend just leaving that ingredient out because it does have a very distinct fish smell. I decided to pair this with my go-to super fast Instant Pot sweet potato mash, but this can easily be paired with rice too! 

Chinese Chicken and Broccoli 
Ingredients:

• 1 pound boneless skinless chicken breasts, sliced into strips
• 1/2 cup chicken broth
• 1/4 cup coconut aminos
• 2 tablespoons sesame oil
• 1 teaspoon fish sauce (I used Red Boat fish sauce, found at Whole Foods)
• 1 1-inch knob ginger, crushed 
• 2 cloves garlic, minced
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• Optional: red pepper flakes, as desired
• 1/4 teaspoon apple cider vinegar
• 10-12 ounces of broccoli florets, about 5-6 cups
• Sesame seeds, for garnish

Slurry:

• 2 tablespoons arrowroot or tapioca flour 
• 2 tablespoons water

Directions:

1. Place chicken in the insert of your Pressure Cooker/Instant Pot.
2. Add in broth and sauce ingredients. 
3. Cook on manual, high pressure for 8 minutes.
4. Turn the knob to quick release.
5. Add in the slurry and mix to combine.
6. Press off, then turn on the sauté function. Add in the broccoli on saute for about 5 minutes, stirring often, or until broccoli has softened and sauce has reduced slightly and thickened. Add apple cider vinegar and mix (this won’t add any vinegar taste, just brings out the flavor in the sauce).
7. Garnish and enjoy. Serve with cauliflower rice or white rice!

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​Original recipe found here

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 2 pounds of sweet potatoes, peeled and cut into 1″ cubes*
• 1 cup of water
• 1-2 tbsp of coconut oil or ghee (to your tasting)
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil/ghee and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Notes
*I always use at least 6 lbs of sweet potatoes, 2 cups of water, and cook it for 10-15 minutes.

Original recipe found here