Six Sisters' Stuff · by Steph Loaiza★ 4.0 (1)
Instant Pot Chicken and Veggie Stir Fry Recipe
NUTRITION · PER SERVING24M COOK
CAL 25%·PRO 84%
CARBS 63G49% OF CAL
2G FIBER35G OTHER26G TOTAL SUGAR
FAT 10G18% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Instant Pot chicken and vegetable stir fry with broccoli, peppers, carrots, and rice in a ginger-soy sauce. Quick, colorful, and satisfying.
mainamericanstir frychicken🥘 pressure cookerdairy freegluten free
View the full recipe on Six Sisters' Stuff →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon minced ginger
- ⅓ cup coconut aminos
- ⅓ cup Mae Ploy sauce
- 1 Tablespoon rice wine vinegar
- ½ teaspoon fish sauce
- 1½ pounds boneless, skinless chicken breasts (cut into thin 2-3 inch slices)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 Tablespoon cornstarch (divided)
- 2 Tablespoon light sesame oil
- 1½ cups chopped broccoli florets
- 2 medium carrots (sliced thin on an angle)
- 1 small bell pepper (seeded and sliced into thin strips)
- 2 cups cooked white rice
- 4 green onions (chopped)
At a glance
PER SERVING · TIME 24M
CAL 25%·PRO 84%
CARBS 63G49% OF CAL
2G FIBER35G OTHER26G TOTAL SUGAR
FAT 10G18% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 9m
- Sodium
- 1179mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 769mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.