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Kung Pao Chicken

Prep Time

20 minutes

Cook Time

19 minutes

Servings

6 servings

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Ninja<sup>®</sup> Foodi<sup>®</sup> 6.5-qt. | The Pressure Cooker <cdbr/><cmbr/>that Crisps™ | Air Fryer (OP302)

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Ninja® Foodi® 6.5-qt. | The Pressure Cooker that Crisps | Air Fryer Model #: OP302

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Ingredients

  • 2 tablespoons canola or peanut oil
  • 2 pounds uncooked boneless, skinless chicken breasts, cut in 1-inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 small white onion, peeled, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, peeled, minced
  • 1 tablespoon fresh ginger, minced
  • 4 dry chiles de arbol, torn in small pieces
  • 1 cup white rice, rinsed
  • 1 cup chicken stock
  • 1/2 cup prepared kung pao sauce
  • 1 cup dry-roasted peanuts

Instructions

APPROX. PRESSURE BUILD: 5 MINUTES
BAKE/ROAST (375°F): 7 MINUTES
PRESSURE COOK: 2 MINUTES
SEAR/SAUTÉ: 5 MINUTES

  1. Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
  2. After 5 minutes, add oil, chicken, salt, and pepper to the pot. Cook for 3 minutes, stirring occasionally.
  3. Add onion, bell pepper, garlic, ginger, and chiles to the pot. Cook for 2 minutes, stirring occasionally.
  4. Add rice and stock and stir quickly to combine.
  5. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin.
  6. When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position.
  7. Add kung pao sauce to pot and stir to combine. Spread peanuts evenly over the rice.
  8. Close crisping lid. Select BAKE/ROAST, set temperature to 3757°F, and set time to 7 minutes. Select START/STOP to begin.
  9. When cooking is complete, peanuts should be golden brown. Serve immediately.

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