This is a delicious Instant Pot recipe.
Ingredients
3 T. cornstarch (divided)
Pepper (to taste)
1 1/2 lb. boneless chicken breasts, cut in bite-sized pieces
2 T. sesame seed oil (divided)
6 T. low-sodium soy sauce
2 1/2 T. ketchup
Pinch of red pepper flakes
6 T. honey
3 T. water
1 T. sesame seeds
Directions
In a gallon-sized resealable bag, mix together 2 Tablespoons of cornstarch with the pepper. Add the chicken, seal, and shake until the chicken is completely covered with cornstarch. (You may need to add more cornstarch.)
Plug in your Instant Pot and select "saute". Add 1 1/2 Tablespoons of sesame seed oil and let it heat up.
Once the oil is hot, add in the coated chicken pieces and saute for 3-4 minutes or until all sides of the chicken start to turn golden-brown.
In a small bowl, mix together the soy sauce, ketchup, and red pepper flakes. Pour over the chicken pieces and gently stir. Place the lid on the Instant Pot and set the valve to "sealing". Push the manual button and set for 3 minutes on high pressure.
The Instant Pot will take about 10 minutes to pressurize, and then it will begin the 3 minute cooking time. Once the 3 minutes are up, do a quick release to release all the pressure.
Remove the lid and add in the remaining sesame oil and honey and mix well.
In a small bowl, mix together the remaining cornstarch and water. Pour it over the chicken and gently stir. Push the "saute" button to allow the sauce to thicken (should only take 2-3 minutes). Stir in sesame seeds.
Serve immediately over rice.
Yield: 4 servings
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