Shoyu Chicken with Chow Mein

If you're using your Instant Pot®, this shoyu chicken recipe almost cooks itself while you prepare the chow mein.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 508 Calories

Ingredients

• 2 tablespoons water
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 cup sliced celery
• 2 tablespoons oyster sauce
• 1 teaspoon brown sugar
• 1 tablespoon rice vinegar
• 1 cup sliced mushrooms
• 2 tablespoons hoisin sauce
• 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
• 1 pound refrigerated chow mein noodles
• 0.5 cup diced carrots
• 0.5 cup pineapple juice
• 1.5 cups shredded cabbage
• 0.25 cup frozen peas

Recipe Instructions

Step 1

Meanwhile, combine 2 tablespoons soy sauce, hoisin sauce, water, oyster sauce, rice vinegar, and brown sugar in a bowl. Set sauce aside.

Step 2

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.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 4

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.