Category
Main Dishes
Servings
4
Ingredients
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1 T sesame oil
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2 lbs chicken thighs, skinless, boneless, large dice
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3 cloves garlic, minced
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3-inch piece ginger, peeled, grated
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½ c chicken stock
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⅓ c soy sauce
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⅓ c rice vinegar
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1 c hoisin sauce
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¼ c brown sugar
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1 t red pepper flakes
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2 T cornstarch
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2 T water
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¼ c scallions, thin sliced (garnish)
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Cooked white rice
Directions
Set pressure cooker to “sear”, add sesame oil, and press “start/stop”. When oil is hot, add chicken, garlic, and ginger. Stir until chicken is golden brown, about 5 minutes.
Add chicken stock, soy sauce, rice vinegar, hoisin sauce, brown sugar, and pepper flakes. Stir again.
Close and lock lid, set pressure cooker to “poultry”, adjust time to 2 minutes, and press “start/stop”.
When done, natural release for 10 minutes, then do a quick release to make sure all pressure is released before opening lid.
In a bowl, whisk cornstarch with water. Mix well. Carefully open lid and add cornstarch.
Set pressure cooker to “sear” and press “start/stop”. Bring up to a simmer and stir until thick. Serve with cooked white rice and garnish with scallions.
