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2 teaspoons olive oil
4 to 6 large boneless, skinless dark chicken cutlets
1 cup Glicks Soy Sauce
1/2 cup water
2/3 cup Manischewitz Honey
4 to 5 whole garlic cloves, such as Mr. Dipz Peeled Garlic
1/2 cup rice vinegar
1/2 teaspoon ground ginger, such as Pereg
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
3 tablespoons Gefen Cornstarch plus 3 tablespoons cold water
rice or a bun
2 teaspoons sesame seeds (optional)
Add olive oil to the bottom of the Instant Pot. Add the chicken, soy sauce, water, honey, garlic, rice vinegar, ginger, and crushed red pepper flakes (if using).
Set Instant Pot to pressure cook for 25 minutes.
Release steam and open cooker. Remove chicken and pull apart with fork.
Turn the Instant Pot to sauté mode. With the lid off, let the sauce start to bubble. Then mix the cornstarch with water separately and add to the Instant Pot.
Whisk immediately very well, and then add the chicken back in.
Turn off the Instant Pot and serve chicken over rice with a garnish of sesame seeds or in a bun as a sandwich.
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And how can we make this if we don’t own an Instapot?
I would say you can use a crockpot and make step #4 on your stove top. You will have to adjust times (it’s going to take a lot more time than 25 minutes to cook chicken).