Pressure cooker soy chicken strips, a tasty, economical, and easy-to-make main course.
With pressure cooking, the meat remains very juicy, not dry, and the cooking times are significantly reduced compared to traditional cooking.
The recipe also includes the process with the multicooker.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 persons
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pressure Cooker Soy Chicken Strips:
- 1 lb chicken breast
- 2 oz soy sauce
- 1/2 cup vegetable broth
- as needed all-purpose flour
- as needed fine salt
- as needed sesame seeds
- 3 tbsp extra virgin olive oil
Tools for Pressure Cooker Soy Chicken Strips:
- 1 Pressure Cooker
- 1 Knife
- 1 Wooden Spoon
Steps for Preparing and Cooking Soy Chicken Strips:
Take the chicken breast slices and cut them into strips about half an inch wide, coat them well in flour, then remove the excess.
In the pressure cooker, add the extra virgin olive oil, when it is warm (it should not fry) add the chicken strips and brown them well, add salt and add the soy sauce and vegetable broth.
Let it flavor for a few minutes, then close the pot (always check to close the valve) and bring the pressure cooker to medium heat, when it reaches pressure, lower the heat to the minimum and cook for 10 minutes.
After the time is up, turn off the gas, let the pot vent and remove the lid, stir the preparation well, then place the meat on a large plate and let the sauce that has formed reduce over medium heat, add the meat back into the sauce and stir well to further flavor it and almost caramelize it, serve on individual plates adding some sesame seeds.
COOKING WITH THE MULTICOOKER:
The ingredients and cooking times are the same, first proceed with the sauté program, then when you have added all the ingredients, close the lid and the valve and cook with the pressure cooking program.
When you need to thicken the sauce, use the sauté program.
Tips:
Do NOT salt the meat excessively because the soy sauce is already savory and you risk making it too salty.
