3chicken breastsboneless, skinless (approx 1.5 lbs), cut into 1-1 1/2 inch pieces.
1cupdry roasted peanuts
1red bell peppercut into 1 inch pieces
1zucchinicut into 1/2 inch thick pieces
1/4tspred pepper flakes
4tspcornstarchcrockpot version only
Option 1: Mix together cornstarch, salt and pepper and place in bag or bowl. Add in chicken and toss to coat. Add oil to Instant Pot on saute and brown chicken. Cook on manual, high pressure for 3 minutes. Natural release for 15 minutes. Open pot and Stir to loosen the bits of cornstarch stuck on bottom of pan from sauteing and turn pot onto saute to thicken up the sauce. If it needs more thickening, add in an additional 2 Tbsp cornstarch mixed into 1/4 cup water. Add to mixture and stir on saute until thickened.
Option 2: Add chicken directly to Instant Pot without coating in cornstarch or browning. Mix together sauce, cover chicken with sauce. Cook on manual, high pressure for 3 minutes. Natural release for 15 minutes.
To thicken sauce, combine 2 Tbsp cornstarch with 1/4 cup water and add into Instant Pot. Turn onto saute and stir until sauce thickens.
Option 1 & 2: Saute red pepper and zucchini in a frying pan with 1 Tbsp oil until desired tenderness. Stir into finished chicken mixture and serve over rice.
Crock Pot Instructions
Place chicken in crockpot.
Mix together sauce ingredients and pour over chicken. Cook on low for 4-5 hours or until chicken is cooked through.
Remove chicken and strain remaining liquid. Place in a sauce pan and bring to a boil.
Combine 4 tsp cornstarch and 4 tsp water, stir until smooth and combined Add into hot sauce. Stir to combine and stir until sauce thickens.
Pour sauce over chicken and then serve over rice. Add sauteed veggies.