Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 3 chicken breasts (boneless, skinless cut into bite size cubes)
  • 1/4 c soy sauce
  • 2 tbsp maple syrup (or honey)
  • 2 tbsp rice vinegar
  • 1.5 c white rice (long grain style)
  • 2.5 c chicken broth (or water)
  • salt and pepper (to taste)

Instruction

  • Add oil to pot and set to saute. Add cubed chicken and cook for 2-3 minutes just so outside of meat is no longer pink. Turn pot off and deglaze pot with a bit of your broth to remove stuck on pieces of meat off bottom.
  • Add soy sauce, syrup, rice vinegar and rest of broth into pot. Stir together.
  • Sprinkle uncooked long grain white rice on the top and gently submerge into liquid but do not stir.
  • Seal lid and steam valve. Set to high pressure for 6 minutes with a 2 minute natural release, then quick release at the end, fluff rice and serve.