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Instant Pot Chicken and Broccoli Stir Fry

  • 25 minutes
  • Serves 4


1 1/4 lb

chicken thighs (or breasts, cut into 1 inch pieces)

sea salt and black pepper as needed

1 tbsp

coconut oil or olive oil

3 1/2 cups

broccoli florets

1/3 cup

very thinly sliced or grated carrots

1 tbsp

arrowroot starch or cornstarch (or 1 teaspoon xanthum gum for low carb)

2 tbsp

water (plus more as needed to thin out sauce)

6 tbsp

gluten free tamari (can also use low sodium-soy sauce coconut aminos for paleo version)

1 1/2 tbsp

oyster sauce (leave out for low carb & use fish sauce instead)

1 1/2 tsp

toasted sesame oil

1 tsp

coconut sugar (use low carb sweetener like erythritol, stevia or monk frui for low carb)

1/2 tsp

Mirin (Chinese cooking wine or Dry Sherry (omit for paleo & keto version))

1/2 tsp

fresh minced ginger

2 cloves

garlic minced

1 cup

water OR chicken broth

red pepper chili flakes

toasted sesame seeds


green onion sliced thinly