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
- sesame seeds
- green onions chopped
Instructions
- Cut the chicken into 2-3 inch chunks, ensuring they are slightly larger so they remain moist during cooking.
- Press the Sauté button on the Instant Pot and set it to More to heat the pot to medium-high. Wait until it shows HOT.
- Add oil to the heated Instant Pot. After one minute, add the chicken and sauté for about 2-3 minutes until it begins to golden.
- Incorporate ginger, garlic, red pepper flakes, hoisin sauce, soy sauce, rice vinegar, brown sugar, and water into the pot.
- Mix everything well to ensure an even distribution of ingredients.
- Close the lid securely, select the Poultry function, and adjust the cooking time to 5 minutes.
- Allow for a 10-minute Natural Release. Then, turn off the heat, release any remaining pressure, and carefully open the lid. Stir gently.
Notes
For a spicier flavor, add more red chili flakes.
If you prefer a thicker sauce, increase the amount of cornstarch and water mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.