INSTANT POT STICKY KOREAN CHICKEN RECIPE
A
delicious, super simple meal that's ready in under 30 minutes!
Prep
Time : 10 mins
Cook
Time : 10 mins
Total
Time : 20 mins
Servings : 6
Calories : 246 kcal
INGREDIENTS
·
1/2
cup low sodium soy sauce or tamari
·
1/4
cup honey
·
1-2
tablespoons Gochujang (Korean chili paste)
·
2
tablespoons toasted sesame oil
·
1
inch fresh ginger, grated
·
2
cloves garlic, grated
·
1
1/2 pounds boneless skinless chicken breasts
·
steamed
white rice, for serving
·
1
cup kimchi
·
1
mango, sliced
·
toasted
sesame seeds and green onions, for serving
INSTRUCTIONS
1.
In
the bowl of your instant pot the soy sauce, honey, Gochujang, sesame oil,
ginger, and garlic. Add the chicken, tossing to coat. Cover and cook on high
pressure/manual for 8 minutes. Once done cooking, use the quick release valve
and release the steam. If needed to thicken the sauce, set the instant post to
sauté and cook 10 minutes or until the sauce thickens and coats the chicken. If
the sauce seems thin, just continue to cook on sauté, checking often until the
sauce is your desired consistency.
2.
To
serve, spoon the chicken and sauce over bowls of rice. Toss the kimchi with the
mangos and serve alongside the chicken. Sprinkle toasted sesame seeds and green
onions. Enjoy!
SLOW COOKER DIRECTIONS
1.
In
the bowl of your crockpot, combine 2 tablespoons water, the soy sauce, honey,
Gochujang, sesame oil, ginger, and garlic. Add the chicken, tossing to coat.
Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours. If the sauce
needs thickening, turn the heat to high and cook uncovered for 30 minutes. Finish as directed above.
Recipe
from halfbakedharvest.com
Delicious Food Recipes
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