Ingredients: |
Ingredients: 2 lbs. boneless, skinless chicken thighs
¼ tsp. black pepper
¼ c. low-sodium soy sauce
2 Tbsp. rice vinegar
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1 tsp. minced ginger (fresh)
⅛ tsp. ground red pepper
1 Tbsp. cornstarch
1 Tbsp. water
⅓ c. cashews
Sliced green onions
Toasted sesame seeds
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Directions: |
Directions:INSTANT POT: Use kitchen shears to cut all excess fat off the chicken thighs. Then cut the chicken into bite-size pieces. Place them in the Instant Pot. Add in the pepper, soy sauce, vinegar, ketchup, brown sugar, garlic, ginger and red pepper. Stir to really coat the chicken with the sauce. Cover the Instant Pot and make sure the valve is set to “sealing.” Set the manual/pressure cook button to 6 minutes on high pressure. When the timer goes off let the pot sit for 10 minutes and then move the valve to venting. Once you can remove the lid, do so. In a small bowl stir together the cornstarch and water. Stir the slurry into the instant pot. Turn the Instant Pot to the sauté function. The sauce will thicken in just a couple of minutes. Stir in the cashews. Serve chicken topped with green onions and toasted sesame seeds. Serves 4.
CROCK POT: Using same directions above. Cook on LOW for 3 to 4 hours. Gently stir in the cashews and let cook on low for about 10 more minutes. Serve chicken over hot cooked rice of noodles and garnish with sliced green onions. |
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