Ingredients
Scale
- 1–1-1/2 lb chicken, chopped
- 3 Tbsp + 2 Tbsp cornstarch
- Pinch of salt & pepper (add to chicken)
- 2 Tbsp water
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 c soy sauce/tamari
- 3 Tbsp rice vinegar
- 2 Tbsp peanut butter/sunflower butter
- 2 Tbsp honey
- 1 tsp hot sauce
- 1/2 tsp crushed red pepper (more or less depending on desired heat)
- 2 tsp + 1 Tbsp sesame oil
- pinch black pepper + salt
- Sesame seeds, optional
- Green onions, optional
Instructions
- Place chicken in a large bowl or plastic bag and add 3 Tbsp cornstarch + pinch of salt & pepper, toss to coat, set aside.
- In a medium bowl, whisk together garlic, ginger, soy sauce, rice vinegar, sunflower/peanut butter, honey, hot sauce, red pepper, 2 tsp sesame oil, and salt & pepper, set aside.
- Place remaining 1 Tbsp of sesame oil in Instant Pot, set to saute (on high) and then place chicken in, browning all sides (chicken does not need to be cooked through)
- Cancel saute function once chicken browned on all sides, pour in sauce over chicken, close lid, set to poultry setting for 7 minutes and cook.
- Once done, use natural release function for 10 minutes, open the vent, cancel the function and open lid.
- In a small bowl, mix remaining 2 Tbsp cornstarch & water, set aside.
- Put Instant pot on saute function, stir in cornstarch and allow to thicken for 3-4 minutes.
- Serve over rice and top with green onions & sesame seeds.