Description
Chicken, mushrooms and vegetables in a savory sauce. This is the EASIEST and FASTEST moo goo gai pan recipe!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 (16 oz) package of sliced mushrooms
- 2 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp sugar
- 1/4 cup low sodium soy sauce
- 1 Tbsp fish or oyster sauce
- 1 Tbsp seasoned rice vinegar
- 1/2 cup water
- 1 tsp Better than Bouillon Chicken Base
- 2–3 cups rotisserie chicken (or cooked, chopped chicken)
- 1 (12 oz) package of frozen stir fry vegetables
- 1 Tbsp cornstarch
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the mushrooms and saute for 4-5 minutes. Stir in the garlic powder, ground ginger, sugar, soy sauce, fish sauce, vinegar, water and Better than Bouillon. Turn off saute setting.
- Dump the chicken and frozen vegetables into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Stir. In a small bowl stir together cornstarch and 2 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot and stir until sauce is thickened. Turn off Instant Pot.
- Serve chicken, sauce and vegetables over the top of rice or riced cauliflower.
- Category: Chicken
- Method: Instant Pot