Chicken & Broccoli is a total staple in any Chinese-American restaurant. And if you make this recipe, this is one time you can turn your kitchen into a Chinese restaurant instead.
The reason I cook the broccoli separately from the chicken during the pressure cooking phase is because broccoli cooks insanely fast when pressure cooked. Like, it will become mush. If you’d rather have a mushy broccoli that falls apart, by all means, cook it with the chicken – BUT – if you want it crunchy and substantial, simply steam it in the microwave as suggested in the recipe 😉
Some people enjoy these with some cashews and/or sesame seeds added at the end. Feel free to top it off when serving in a bowl!
Want some spice? Add in some Sriracha or garlic chili sauce to taste!
Enjoy this classic and wonderful dish with my famous Hibachi Fried Rice (White Rice or Brown Rice) and Egg Drop Soup or Hot & Sour Soup or Soup Dumplings!