Shoyu Chicken with Chow Mein recipe
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Ingredients
- 1 cup low-sodium soy sauce ½ cup pineapple juice 2 tablespoons brown sugar 1 piece fresh ginger root, minced 2 cloves garlic, minced 2 pounds skinless, boneless chicken breasts, cut into pieces 2 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons water 2 tablespoons oyster sauce 1 tablespoon rice vinegar 1 teaspoon brown sugar 1 tablespoon sesame oil 1 small onion, halved and thinly sliced into half rings 1 pound refrigerated chow mein noodles 1 ½ cups shredded cabbage 1 cup sliced celery 1 cup sliced mushrooms ½ cup diced carrots ¼ cup frozen peas
Nutrition Info
- 507.6 caloriescarbohydrate: 49 gcholesterol: 69.3 mgfat: 18 gfiber: 5.2 gprotein: 37.4 gsaturatedFat: 3.9 gservingSize: -sodium: 1886.2 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Shoyu Chicken with Chow Mein
Directions
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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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Meanwhile, combine 2 tablespoons soy sauce, hoisin sauce, water, oyster sauce, rice vinegar, and brown sugar in a bowl. Set sauce aside.
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.