Description
A beloved classic transformed into a delightful feast using the Instant Pot, featuring tender chicken thighs in a sweet and savory sauce with hints of heat.
Ingredients
Scale
- 1 pound chicken thighs (cut into 2–3 inch chunks)
- 1/4 cup vegetable or canola oil
- 1 tablespoon ginger (minced)
- 6 cloves garlic (minced)
- 1/2 teaspoon red chili flakes
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce (low-sodium)
- 6 teaspoons hoisin sauce
- 1/3 cup water
- 3 tablespoons brown sugar (or honey)
- 2 tablespoons cornstarch
- 3 tablespoons water
- Red pepper flakes (for garnish)
- Sesame seeds (for garnish)
- Green onions (chopped, for garnish)
Instructions
- Cut the chicken thighs into 2-3 inch chunks.
- Heat the Instant Pot and press the Sauté function.
- Sauté the vegetable oil in the pot for 1 minute, then add the chicken pieces.
- Sauté for about 2-3 minutes until the chicken is golden brown.
- Add ginger, garlic, red chili flakes, hoisin sauce, soy sauce, rice vinegar, brown sugar, and water, stirring to coat the chicken.
- Close the lid of the Instant Pot and select the Poultry function, adjusting the timer to 5 minutes.
- Release the pressure naturally for about 10 minutes before manually releasing any remaining pressure.
- Make the cornstarch slurry by combining cornstarch with 3 tablespoons of water, then add to the chicken mixture.
- Cook for an additional 3-5 minutes on sauté until the sauce thickens.
- Garnish with red pepper flakes, sesame seeds, and green onions before serving.
Notes
Feel free to prep ingredients a day in advance and store in an airtight container. Customize with favorite veggies for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg