Ingredients
8
8 servings
- •0.33333334326744 cup honey
- •0.33333334326744 cup soy sauce
- •3 cloves garlic, minced
- •3 tablespoons ketchup
- •2 tablespoons sriracha sauce
- •2 pounds chicken breast, cut into 1-inch cubes
- •0.25 cup cornstarch
- •2 tablespoons vegetable oil
- •0.25 cup chicken broth
- •2 green onions, chopped
- •1 teaspoon sesame seeds, or as desired
Instructions
- Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
- Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.
Nutritional Facts
Per 8 servings
- Calories: 305
- Carbohydrate: 26g
- Fat: 14g
- Fiber: 1g
- Protein: 20g
- Sugar: 13g
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