Pressure Cooker Chinese Chicken & Onion Stir Fry
A quick and flavorful Chinese chicken and onion stir fry made fast and tender using a pressure cooker. Perfect for busy weeknights, this dish delivers juicy chicken, soft onions, and a savory sauce in under 40 minutes.
Ingredients
Main ingredients
- 500 grams boneless chicken sliced thin so every bit cooks quick and juicy
- 2 large onions sliced thin for that perfect soft-sweet vibe
- 3 tablespoons vegetable oil to get that nice sizzle going
- 2 cloves garlic minced to bring that punch of flavor
- 1 teaspoon ginger minced, giving a fresh zing to the sauce
- 2 tablespoons soy sauce for salty, savory depth
- 1 tablespoon oyster sauce adds subtle sweetness and umami kick
- 1 teaspoon sugar
- to taste black pepper
- to taste chili flakes for mild heat and balance
- ¼ cup water to keep the sauce saucy but not watery
- as needed green onions chopped on top for fresh, crunchy garnish
Instructions
Instructions
- Heat vegetable oil in your pressure cooker on the sauté setting. Don’t rush this part to get the oil hot enough for garlic and ginger aroma.
- Toss in minced garlic and ginger, stirring quickly to prevent burning while releasing their flavor.
- Add sliced chicken and stir-fry until it loses its pinkness but is not fully cooked yet.
- Add sliced onions and stir for about 3 to 4 minutes until they start turning translucent and soft.
- Mix soy sauce, oyster sauce, sugar, black pepper, chili flakes, and water in a small bowl. Pour over chicken and onions, coating well.
- Lock the lid with sealing ring seated. Wait for the float valve to pop up, then maintain high pressure and cook for 4 minutes.
- Perform a quick release carefully, listen for the valve hiss to release pressure. Open lid when safe and stir.
- Sprinkle chopped green onions on top and serve with steamed rice or noodles.
Notes
Store leftovers in airtight container in fridge for 3 to 4 days or freeze for longer keeping. Reheat gently with added water or broth to keep sauce moist and chicken tender.