Instant Pot Crispy Chicken Stir-Fry

Hibachi Style Stir Fry Sauce

The sauce is so flavorful and delicious you have to try this. It can be used and saved for any other chicken stir-fry or asain dishes. It’s Whole 30 compliant!

Want other yummy sauces? Click here!

I know a lot of you can relate going to a hibachi restaurant for someone’s birthday or on vacation. Watching the chef throw and spin his knives in the air, light things on fire, and make silly jokes, is very entertaining. While the show is entertaining, the real reason I loved going as a kid was the chicken fried rice with that mysterious orange sauce. It’s so dang good I couldn’t get enough of it.

When I moved out of my parents’ house I craved Asian food but was not ready to shell out the cash for hibachi. As a result, my roommates and I started to make stir-fry. I remember using ingredients like oyster sauce what kind of 18 years old you know that would buy and use oyster sauce. This one! Thus begun the chicken-stir fry obsession. At least 3 times a week (hey leftovers!), I was shoveling it into my mouth.

Over the years of making chicken stir-fries, my taste have changed. I went from boring ingredients like softened green bell peppers to seared cabbage (my new obsession!) As an adult, I needed to make a chicken stir-fry that is lighter, healthier, and convenient. Bye bye heaps of butter, you are no longer needed. Hello, my old friend that is hibachi sauce. You are so savory with that healthy rendered chicken fat. Speaking of chicken, this chicken is so crispy and wonderful!

Instant Pot Crispy Chicken Stir-Fry

Quick weeknight meal that packs flavor!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dinner

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

  

Stir-Fry Sauce

• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 2 tbsp fish sauce
• 1 tbsp tahini

Crispy Chicken Stir Fry

• 2 tbsp coconut oil, divided
• 4 cloves garlic minced
• 1/2 thumb ginger minced
• 4 chicken thigh bone-in, skin on
• 1 small onion sliced
• 1 tbsp coconut aminos
• 1/2 tsp fish sauce
• 2 cups red cabbage sliced
• 2 cups green cabbage sliced
• green onion garnish
• sesame seeds garnish
• sesame oil finishing oil

Instructions

 

Stir-Fry Sauce

• In a small bowl combine all ingredients for sauce, don't worry about mixing the tahini as much. It will be heated in the IP and will mix better.

Crispy Chicken Stir Fry

• Hit saute on Instant Pot, Once preheated add 1 tbsp coconut oil.
• Add garlic and ginger, sauteing for about a minute.
• Place chicken thigh skin side down. Cook for 5 minutes. Pour stir-fry sauce over chicken.
• Once chicken skin is nice and browned, close your Instant Pot and set to sealing. Cook on high pressure for 10 minutes. (if using boneless skinless cook for 5 minutes.)
• Let the Instant Pot natural release for 5 minutes before releasing the valve. 
• Set chicken aside or crisp it (see below.)
• Transfer the juices from your Instant Pot to a blender to make stir-fry sauce. BLend carefully as contents are hot!
• Hit saute on IP, with 1 tbsp coconut oil. Add ginger and garlic saute until fragrant.
• Add 1 tbsp coconut aminos, then add onions, sauteing until translucent. 
• Add cabbage to pan with a few dashes of fish sauce. Cook to desired tenderness.

Crisping the Chicken (Optional)

• Before the chicken is done preheat your oven on broil, and set up a broiling pan for the chicken. Broil 3-5 minutes watching closely so as not to burn.
• Remove chicken from oven and let it rest while you finish the veggies.

Plate

• Garnish with green onion and toasted sesame seeds. Drizzle with sesame oil and stir fry sauce (or on the side for dipping.) Serve alone or over cauliflower rice, zoodles, or jasmine rice if you can.

Keyword chicken, gluten free, instant pot, keto, paleo, quick, whole 30