Ingredients

The following ingredients have 4 Servings
  • 1 egg white lightly beaten
  • 1 lb boneless skinless chicken breast (, cut into bite-sized chunks (or long strips if preferred))
  • 1/3 cup almond meal (, (can sub with arrowroot starch or cornstarch if not low carb))
  • 1/4 cup finely crushed pork rinds (, (can sub with panko crumbs if not low carb / keto))
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil or olive oil (, for sauteing)
  • 1/3 cup coconut aminos
  • 1-2 tablespoons golden monk fruit sweetener (, (can sub with 3 tablespoons honey if not low carb))
  • 1 tablespoon apple cider vinegar
  • 3 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • 1 teaspoon sesame oil
  • 2 cloves garlic (, minced, (or 1 teaspoon garlic powder))
  • 1/4 teaspoon freshly grated ginger
  • 1/2 teaspoon xanthum gum (, (can sub with 1 tablespoon arrowroot starch for paleo))
  • 2-3 Tablespoons water (, plus more to thin out sauce)
  • 1/2 teaspoon Sriracha hot sauce (, optional or to taste)
  • Green onions and sesame seeds

Instruction

  • Combine the sauce ingredients together in a medium bowl. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
  • In a large zip-top freezer bag, combine the almond meal, pork rinds, salt, and black pepper. Add the chicken and shake well to coat.
  • Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.
  • Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
  • Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
  • Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.
  • Taste and adjust seasonings to what you prefer - add additional lemon for tangier, more sweetener for sweeter and sriracha for spicier, if desired.