Ingredients:
6 pieces of chicken thigh
1/3 cup of soy sauce
1/3 cup of water
1/3 cup of honey
1/4 cup of rice vinegar
1 tbsp of minced garlic
1/2 tsp of minced ginger
3 tbsp of corn starch mixed with 3 tbsp of cold water
1 tbsp of sesame seeds
1 green onion, chopped (for garnishing)
Directions:
1. Trim the fat from chicken thigh pieces and place them in the instant pot.
2. Mix together soy sauce, water, honey, rice vinegar, garlic, and ginger. Pour the mixture over the chicken.
3. Close the lid with the vent sealed. Pressure cook on “HIGH” for 10 minutes. (15 minutes if your chicken is frozen.)
4. When done cooking, “QUICK RELEASE.”
5. Remove all the chicken thigh pieces from the instant pot. Press “SAUTE” and once the sauce comes to a boil, pour in the corn starch mixture. Stir until the sauce is thickened.
6. Garnish the chicken with green onions and sesame seeds and serve over rice!
** For the garlic roasted broccoli, I seasoned the broccoli with extra virgin olive oil, garlic powder, onion powder and salt and baked on 425F for about 14 minutes until lightly browned and the steams crispy-tender.
