4 servings
Ingredients
- 2 1/2 pounds FROZEN boneless chicken breast
- 1 medium onion quartered and sliced
- 1 cup brown sugar
- 2/3 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoon lemon or lime juice
- 1 teaspoon toasted sesame oil
- 2 tablespoons fresh ginger, minced
- 3-4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Garnish: sesame seeds and green onions
Directions
Place chicken in pressure cooker along with the sliced onion.
Stir together vinegar, brown sugar, soy sauce, lemon (or lime) juice, sesame oil, black pepper, ginger, garlic and chili flakes.
Pour mixture over the chicken and onions.
Place lid on your pressure cooker and make sure your pressure release valve is set to closed.
Press manual and adjust the time for 40 minutes. Allow to complete cycle and pressure release naturally. Once it has finished, open the pressure release valve to let out pressure.
Remove lid and turn pressure cooker off.
Remove chicken from the juices.
Combine cornstarch and water, and stir into pot to thicken. Turn instant pot on to sauté and stir until thickened.
Serve sauce over chicken and enjoy over rice or noodles.
Recipe originally found on Aunt Bee’s.
This recipe is great for leftovers.
Nicole Flips for Food 