Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon chili-garlic sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup roasted cashew halves
  • 6 cups prepared rice, for serving
  • 4 green onions, white and green parts, sliced (for serving)

Instruction

  • Lightly season the chicken with pepper. Select browning/saute to preheat the pressure cooking pot. When it’s hot, add the vegetable oil and the chicken*. Saute for about 3 minutes.  Stir in the chicken broth, soy sauce, honey, rice vinegar, and chili-garlic sauce. Lock the lid in place. Select high pressure for 3 minutes cook time.
  • When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
  • In a small bowl, whisk the cornstarch and cold water until smooth. Gradually add the slurry to the pot. Select simmer/saute and simmer, stirring constantly, until the sauce thickens.  Stir in the cashews and simmer for 2 minutes more.
  • Serve over rice, if desired, and garnish with the green onions.