Sesame Chicken

This Chinese classic is made so easy in the Instant Pot, perfect for a busy mid-week dinner and definitely much better & cheaper than a take out!

Ingredients:

-1 lbs of raw chicken breasts cut into bite-size pieces - can do 2 lbs for a higher protein serving size

-1/2 cup low-sodium soy sauce or coconut aminos or 120 ml

-2 cloves garlic minced or 1 tsp

-1 inch ginger peeled and grated or 2 frozen ginger cubes found at TJ

-1/4 cup ketchup or 64 grams(I used the sf one from G hugh’s)

-1 tsp hot sauce / sriracha or 5 grams

-1/4 cup honey or 84 grams

-1 TB toasted sesame oil or 15ml

-2 TB cornstarch with 1 TB water or can use arrowroot starch for a GF version

-Sesame seeds & green onions to garnish

Instructions:

-Add the chicken to the Instant Pot, followed by soy sauce, garlic, ginger, ketchup, and hot sauce or sriracha. Give everything a quick stir.

-Cover the pot with the lid, and make sure that the valve is in sealing position. Press on MANUAL or PRESSURE COOK (this depends on which Instant Pot do you have), and cook on high for 3 minutes. 

-Allow the Instant Pot to come to pressure, and count down to when it beeps, quickly release the steam by turning the vent to RELEASE position and make sure that it's not close to your face as the steam will be really hot.

-Carefully remove the lid, and press on the SAUTE setting. Add the honey (or brown sugar), sesame oil, and make the cornstarch slurry.

-To make the slurry, combine 2 tablespoons of cornstarch/arrowroot with 1 tablespoon of water. Add it to the sauce, and stir with a wooden spoon until the sauce thickens. Switch off the sauté setting.

-Serve over rice, cauli rice and garnish with chopped green onions and toasted sesame seeds.

Crockpot directions:

-Spray slow cooker with cooking spray.

-Season both sides of chicken with lightly with salt and pepper, and place in the bottom of slow cooker.

-In a small bowl, add honey, soy sauce, onion, ketchup, oil, garlic/ginger and stir until well combined. Pour over chicken.

-Cook on low for 3-4 hours, or just until chicken is cooked through.

-Remove chicken from crock pot, leave sauce. Dissolve 2 TB of cornstarch/arrowroot in 1 TB of water and pour into crock pot. Stir to combine with sauce.

-Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

-Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

5 servings for this chicken recipe: each being 143 calories (120 grams) 22p/9c/3f

Search in MFP: “Lifting Lex’s Sesame Chicken” to log it!