I like to serve chow mein with shoyu chicken. If you're using your Instant Pot®, the chicken almost cooks itself while you prepare the chow mein.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
508 Calories
Recipe Instructions
Step 1
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 2
Combine 1 cup soy sauce, pineapple juice, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as an Instant Pot®). Place chicken on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Meanwhile, combine 2 tablespoons soy sauce, hoisin sauce, water, oyster sauce, rice vinegar, and brown sugar in a bowl. Set sauce aside.
Step 4
Heat sesame oil in a large skillet or wok over medium-high heat. Stir in onion and cook until soft and translucent, about 3 minutes. Stir in fresh chow mein noodles, cabbage, celery, mushrooms, carrots, and peas. Cook and stir until vegetables are tender, about 5 minutes. Mix sauce into the skillet and toss everything together until well combined and heated through, about 2 minutes. Serve with the shoyu chicken.
Ingredients
2 tablespoons water
2 tablespoons brown sugar
2 cloves garlic, minced
2 tablespoons soy sauce
½ cup diced carrots
1 tablespoon sesame oil
1 cup sliced celery
2 tablespoons oyster sauce
1 ½ cups shredded cabbage
1 teaspoon brown sugar
1 tablespoon rice vinegar
1 cup sliced mushrooms
½ cup pineapple juice
2 tablespoons hoisin sauce
¼ cup frozen peas (Optional)
1 cup low-sodium soy sauce
1 piece fresh ginger root, minced
2 pounds skinless, boneless chicken breasts, cut into pieces
1 small onion, halved and thinly sliced into half rings
