If you love a dish that’s bursting with bold flavors yet comes together in a breeze, let me introduce you to the magic of the Instant Pot Ginger Garlic Chicken with Fried Rice Recipe. This vibrant, comforting meal features tender chicken infused with savory ginger and garlic, all beautifully paired with homemade fried rice that’s both fluffy and packed with colorful veggies. Perfect for busy weeknights or impressing friends without hours in the kitchen, this recipe is a true crowd-pleaser that brings warmth and satisfaction with every bite.
Ingredients You’ll Need
The beauty of the Instant Pot Ginger Garlic Chicken with Fried Rice Recipe lies in its simplicity. Each ingredient plays a crucial role, from the aromatics that give it depth to the fresh veggies that add texture and brightness. Here’s a quick run-through of what you’ll gather to create this delightful dish.
- Frozen chicken tenders (4): Using frozen chicken saves prep time and locks in juiciness during Instant Pot cooking.
- Water (1/3 cup): Essential for pressure cooking and creating the flavorful sauce base.
- Soy sauce (1/3 cup + 3 tablespoons): Brings a salty, umami richness that ties the dish together perfectly.
- Brown sugar (1/4 cup): Adds a subtle sweetness that balances the sharpness of garlic and ginger.
- Ground ginger (1 teaspoon): Offers warm spiciness and that unmistakable kick.
- Prepared chopped garlic (1 teaspoon or 2 cloves): Packs potent flavor and aroma to keep the dish lively.
- Sesame oil (1 tablespoon): A fragrant oil that adds toasty notes and depth.
- Cornstarch (2 tablespoons): Helps thicken the sauce into a glossy, luscious glaze.
- Cold water (2 tablespoons): Combined with cornstarch to create a slurry for perfect sauce consistency.
- Cooked rice (3 cups): The base of your fried rice — fluffy and ready to soak up flavors.
- Olive oil (2 tablespoons): For sautéing onions and garlic to build the fried rice foundation.
- Chopped onion (1/2 small): Brings sweetness and a bit of crunch to roasted veggies.
- Minced garlic (1 teaspoon): Amplifies the garlicky goodness in your fried rice.
- Frozen peas and carrots (1/2 bag): Adds a pop of color, texture, and natural sweetness.
- Butter (2 tablespoons): Enriches the fried rice with silkiness and richness.
- Eggs (2, beaten): Create those classic pockets of cooked egg that make fried rice so comforting.
How to Make Instant Pot Ginger Garlic Chicken with Fried Rice Recipe
Step 1: Prepare the Rice
Start by making 1 1/2 cups of rice, which will yield about 3 cups cooked — just enough for your fried rice. Making this step ahead ensures you have fluffy rice ready to soak up all that delicious sauce and stir-fried goodness.
Step 2: Mix the Sauce in Your Instant Pot
Spray the bottom of the inner pot to prevent sticking, then combine water, soy sauce, brown sugar, ground ginger, minced garlic, and sesame oil. Stir these together to create a wonderfully aromatic and savory liquid base that will infuse the chicken with incredible flavor.
Step 3: Add the Frozen Chicken and Pressure Cook
Layer your frozen chicken tenders right on top of the sauce. Because the chicken is frozen, it’s trickier to coat it entirely, but don’t worry — the pressure cooking will do all the work. Secure the lid, seal the valve, and cook on high pressure for 8 minutes. A quick release follows to keep the chicken tender and juicy.
Step 4: Thicken the Sauce
Remove the cooked chicken and set it aside. Switch your Instant Pot to sauté mode. In a small bowl, whisk cornstarch with cold water until smooth. Add this slurry to the sauce, stirring constantly until the liquid thickens into a shiny glaze that clings beautifully to the chicken.
Step 5: Coat the Chicken and Turn Off
Return the chicken to the pot and gently toss it in the thickened sauce, ensuring each piece is coated with that irresistible ginger garlic glaze. When everything is well combined, turn off the Instant Pot so the chicken can rest in all that flavor.
Step 6: Make the Fried Rice
Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 2 minutes until soft, then add minced garlic and cook for another minute. Toss in the cooked rice and stir-fry for 2 minutes, allowing the rice to warm through and slightly toast.
Step 7: Bring in the Veggies and Flavor
Add frozen peas and carrots, stirring well, and cook for 3 minutes to heat everything evenly. Pour in the soy sauce and incorporate the butter for richness. Use your spatula to push the rice mixture to the sides, creating a space in the middle for scrambled eggs.
Step 8: Scramble Eggs in the Center
Pour the beaten eggs into the center of the skillet and scramble until just cooked. Mix the eggs into the rice, creating classic egg pockets that make fried rice so comforting. Now your fried rice is ready to pair with the savory Instant Pot chicken!
How to Serve Instant Pot Ginger Garlic Chicken with Fried Rice Recipe
Garnishes
To add some fresh texture and color contrast, sprinkle chopped green onions or fresh cilantro right before serving. A light drizzle of toasted sesame seeds or a wedge of lime can also brighten up the plate and elevate each bite with added layers of flavor.
Side Dishes
This dish stands strongly on its own, but if you want to round out the meal, consider serving it alongside a light cucumber salad or steamed broccoli. Both options provide a crisp, refreshing balance to the warm, savory chicken and fried rice combo.
Creative Ways to Present
For a special dinner or casual get-together, serve the Instant Pot Ginger Garlic Chicken with Fried Rice Recipe in elegant bowls topped with a soft-boiled egg or crushed peanuts for extra crunch. You could also wrap the chicken and fried rice in lettuce leaves for a fun hand-held option that adds freshness.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and fried rice separately in airtight containers. Stored in the refrigerator, they will keep well for up to 4 days while maintaining their delicious flavors and textures.
Freezing
If you want to save meals for later, freeze cooked chicken and fried rice in freezer-safe containers or heavy-duty freezer bags. They will stay tasty for up to 2 months, perfect for quick reheating on busy days.
Reheating
To reheat, gently warm the chicken and fried rice on the stovetop or microwave. For best results, add a sprinkle of water or broth to prevent dryness, and stir occasionally until heated through. This method keeps the chicken tender and rice fluffy.
FAQs
Can I use fresh chicken instead of frozen?
Absolutely! Using fresh chicken will cook even faster and may allow the sauce to coat the chicken more evenly from the start. Just adjust cooking time slightly if needed.
What type of rice works best for the fried rice?
Long grain rice or jasmine rice works beautifully because their grains stay separate and fluffy, which is perfect for stir-frying without clumping.
Can I make this recipe vegetarian?
To adapt for a vegetarian version, swap chicken for tofu or tempeh and use vegetable broth instead of water. The sauce and fried rice will still shine with those flavorful aromatics.
Is the Instant Pot safe to use for frozen chicken?
Yes, the Instant Pot is fantastic for cooking frozen chicken safely and quickly. Just ensure the chicken pieces are not clumped together for even cooking.
How spicy is the dish?
This recipe has a warm, savory profile with no significant heat. If you like, you can add a pinch of crushed red pepper flakes or a splash of chili sauce to spice it up!
Final Thoughts
This recipe has quickly become a favorite in my kitchen, and I’m sure the Instant Pot Ginger Garlic Chicken with Fried Rice Recipe will earn a special place in yours too. Its balanced flavors, ease of preparation, and comforting vibe make it a wonderful go-to for any occasion. Give it a try, and get ready for a hearty meal that feels like a warm hug on a plate.
Print
Instant Pot Ginger Garlic Chicken with Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Ginger Garlic Chicken recipe combines tender chicken cooked under high pressure with a flavorful ginger-garlic soy sauce glaze. Paired with quick and easy homemade fried rice loaded with peas, carrots, and egg, this meal is perfect for a wholesome weeknight dinner, ready in just 35 minutes.
Ingredients
Chicken and Sauce
- 4 frozen chicken tenders (or 2 chicken breasts cut in half)
- 1/3 cup water
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon prepared chopped garlic (or two cloves garlic, chopped)
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Fried Rice
- 3 cups cooked rice (made from 1 1/2 cups uncooked rice)
- 2 tablespoons olive oil
- 1/2 small onion, chopped
- 1 teaspoon minced garlic
- 1/2 bag frozen peas and carrots (about 1 cup)
- 3 tablespoons soy sauce
- 2 tablespoons butter
- 2 eggs, beaten with a fork
Instructions
- Prepare the Rice. Cook 1 1/2 cups of rice according to package instructions to yield approximately 3 cups cooked rice. Set aside.
- Prepare Instant Pot. Spray the bottom of the Instant Pot inner pot with cooking spray to prevent sticking.
- Mix Sauce Base. In the bottom of the Instant Pot, combine water, soy sauce, brown sugar, ground ginger, chopped garlic, and sesame oil. Stir well to blend the flavors.
- Add Chicken. Layer frozen chicken tenders on top of the sauce mixture in the Instant Pot. Try to coat the chicken with the sauce as best as possible, although the chicken is frozen and coating may be uneven.
- Pressure Cook. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes.
- Release Pressure. When cooking time ends, perform a quick release by turning the valve to venting to release steam immediately.
- Remove Chicken. Carefully take the cooked chicken out and place it on a clean plate to keep warm.
- Thicken Sauce. Set the Instant Pot to sauté mode. In a small bowl, whisk cornstarch and cold water to make a slurry. Add this mixture to the sauce in the pot and stir continuously until the sauce thickens and becomes clear.
- Return Chicken to Sauce. Add the chicken back into the thickened sauce in the Instant Pot. Stir to coat the chicken evenly with the sauce. Turn off the Instant Pot.
- Prepare Fried Rice. Heat a large skillet or frying pan over medium heat and add olive oil.
- Sauté Onion and Garlic. Add the chopped onion and cook for about 2 minutes until translucent. Then add minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
- Add Rice. Add the cooked rice to the skillet and stir well. Cook for approximately 2 minutes to warm through.
- Season Rice. Pour soy sauce over the rice mixture and stir to combine.
- Add Vegetables. Add the frozen peas and carrots to the skillet, stirring them into the rice. Cook for about 3 minutes until heated through.
- Add Butter. Stir in butter until melted and incorporated.
- Cook Egg. Push the rice mixture to the sides of the pan creating a circle in the center. Pour the beaten eggs into the center and scramble until cooked through. Once cooked, mix the egg into the rice evenly.
- Serve. Plate the ginger garlic chicken alongside the freshly made fried rice for a complete meal.
Notes
- Using frozen chicken makes it easier but increases cooking time; ensure chicken is fully cooked before serving.
- Adjust soy sauce quantities to taste if a less salty flavor is preferred.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- The fried rice can be customized with other vegetables or proteins as desired.
- To save time, use pre-cooked or leftover rice for the fried rice portion.
Your email address will not be published. Required fields are marked *