Ingredients
4
4 servings
- •1 tablespoon hot chili sesame oil
- •1 medium sweet onion, coarsely chopped
- •1 cup chopped broccoli
- •2 tablespoons finely chopped garlic
- •1 tablespoon red pepper flakes
- •1 teaspoon garlic salt
- •1 teaspoon ground ginger
- •¼ teaspoon grated orange zest
- •¾ cup orange juice
- •½ cup reduced-sodium tamari
- •¼ cup spicy chili sauce (such as Maggi® Masala)
- •¼ cup honey
- •1 pound chicken breasts, cut into 1-inch pieces
- •3 tablespoons cornstarch
- •½ cup chicken broth, warmed
- •2 tablespoons aji mirin sweet rice cooking wine (such as Kikkoman®)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
- Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
- Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
- Stir aji mirin into the sauce. Add chicken and vegetables back in.
Nutritional Facts
Per 4 servings
- Calories: 340
- Carbohydrate: 40g
- Fat: 6g
- Fiber: 2g
- Protein: 28g
- Sugar: 26g
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