| | Pressure Cooker | | HONEY GARLIC CHICKEN (print) | | Provided By: Katie | | Description: I used frozen chicken breasts, doubled the sauce, tripled the cornstarch ratio | | Ingredients | 4-5 boneless skinless chicken breasts
1/2 cup soy sauce
1/2 cup honey
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon ginger, grated
4 cloves garlic, minced
1 heaping Tablespoon brown sugar
1-2 teaspoons sriracha, depending on how spicy you would like this
2 scallions, sliced thin, divided (white parts for cooking, green for serving)
2 tablespoons water
1 tablespoon cornstarch
| | Directions | Place the chicken in the pressure cooker.
In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
Simply add the chicken and all of the sauce ingredients except for the cornstarch and water to the Instant Pot. Cook on HIGH pressure for 15 minutes and allow the steam to naturally release. Remove the chicken from the Instant Pot and shred. Meanwhile whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce. Set the Instant Pot to SAUTE and cook until bubbly and thickened, whisking constantly (about 4-5 minutes). Put the shredded chicken in bowl, pour sauce through fine strainer on top of chicken and mix.
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