1 1/2poundsboneless, skinless chicken breastsabout 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)
2/3cuplow-sodium soy sauce
2tablespoonsminced fresh ginger
3tablespoonscornstarchstirred together with 1/4 cup water to create a slurry
Thinly sliced green onions
Toasted sesame seeds
Prepared brown rice, quinoa, or cauliflower rice
Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool a few minutes. Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.
Store leftovers in an airtight container in the refrigerator for 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Rewarm gently in the microwave or on the stovetop, with a splash of water or chicken broth if you'd like to thin the mixture back out a bit.
Serving: 1of 4, about a heaping 3/4 cupCalories: 319kcalCarbohydrates: 35gProtein: 36gFat: 5gSaturated Fat: 1gCholesterol: 83mgSugar: 27g
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