- In a small bowl, whisk together hoisin sauce, tamari sauce, rice vinegar, ginger and garlic. Set aside.
- Blot cubed chicken with paper towel to remove moisture. Place in a medium bowl and sprinkle with flour, salt and pepper. Toss to coat chicken.
- Select the sauté setting on your electric pressure cooker and add oil. Heat for 2 minutes. Working in two batches, add half of the chicken and brown for 6 minutes, turning after 3 minutes. Transfer chicken to a bowl. Repeat with remaining chicken. Press cancel.
- Scrape up any bits of browned chicken on the bottom of pot with a wooden spatula. Return chicken to pot. Pour sauce over chicken. Lock lid and close vent valve. Press manual setting for 5 minutes.
- When timer goes off, press the vent valve to quick release pressure. After pressure finishes releasing, open lid and add broccoli, bell pepper and cashews to pot. Gently stir. Return lid to lock position and close vent valve. Press the Manual setting for 2 minutes.
- When timer goes off, perform a quick release to release pressure. Serve cashew chicken over rice garnished with sesame seeds and cilantro.
Gluten–Free Pressure Cooker Cashew Chicken
Yield
Serves 4
Prep Time
10 minutes
Cook Time
19 minutes
Total Time
29 minutes
kikkoman products used:
ingredients
½ cup Kikkoman® Gluten-Free Hoisin Sauce
⅓ cup Kikkoman® Gluten-Free Tamari Soy Sauce
3 tablespoons Kikkoman® Rice Vinegar
1 teaspoon ginger, minced
1 teaspoon garlic, minced
2 pounds boneless skinless chicken breast, cubed
3 tablespoons gluten-free all-purpose flour
½ teaspoon sea salt
¼ teaspoon cracked black pepper
3 tablespoons avocado oil or cooking oil
2 cups broccoli florets
1 cup red bell pepper, diced
½ cup unsalted roasted cashews
For Serving:
¼ cup cilantro, chopped
1 tablespoon toasted sesame seeds
4 cups long grain white rice, cooked
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
