Ingredients

The following ingredients have 4 Servings
  • 1 onion (diced)
  • 2-3 chicken breasts (boneless, skinless, diced into bite size pcs.)
  • 2 tbsp sesame seeds
  • 2 tsp Worcestershire sauce
  • 1/2 c soy sauce
  • 2 tbsp hoisin sauce
  • 3 tbsp garlic (minced)
  • 5 tbsp honey
  • 1 tbsp brown sugar
  • 1 green onion (diced, more for topping if desired)
  • 2 tbsp sesame oil (can use olive oil )
  • 3 tbsp ginger (I use minced, jarred)
  • 4 tbsp cornstarch (+ 4 tbsp cold water)

Instruction

  • Add your diced onions, sesame oil, diced raw chicken breasts, 1.5 tbsp minced garlic and 1.5 tbsp minced ginger into your pot. Set to saute.
  • Mix all ingredients together so chicken pcs. are coated, cook until pink on outside of chicken pcs. is gone.
  • Turn Instant Pot off.
  • Whisk together remaining ingredients except cornstarch, and only use 1 tbsp of your sesame seeds, pour into your pot. Stir so all chicken pieces are nicely coated.
  • Close lid and steam valve and set to pressure high for 3 minutes.
  • Do a quick release, lift lid and set to saute again if you want the sauce to be thicker.
  • In a small bowl whisk together your cornstarch and cold water well so there are no lumps, add this into your IP once it begins to bubble on the saute setting.
  • Stir for 1-2 minutes until sauce begins to thicken, then turn pot off and unplug so it doesn't continue to cook.
  • Serve on top of rice sprinkled with your remaining tbsp of sesame seeds and add some diced green onions if desired.