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Ingredients
2 Pounds boneless, skinless chicken thighs
1/4 Teaspoon black pepper
1/4 Cup soy sauce
2 Tablespoons rice vinegar
2 Tablespoons ketchup
1 Tablespoon brown sugar
1 Garlic clove, minced
1 Teaspoon fresh ginger, minced
1/8 Teaspoon ground red pepper
1 Tablespoon cornstarch
1 Tablespoon water
1/2 Cup cashews
Sliced green onions, for garnish
Toasted sesame seeds, for garnish
Instructions
Remove all excess fat off the chicken thighs and cut into bite-size pieces, place them in the Instant Pot.
Add pepper, soy sauce, vinegar, ketchup, brown sugar, garlic, ginger and red pepper to pot and stir to coat the chicken with the sauce.
Cover the Instant Pot and make sure the valve is set to �sealing.� Set the manual timer to 8 minutes on high pressure. When the timer goes off do a quick release. Carefully remove the lid.
In a small bowl stir together the cornstarch and water until combined and no lumps remain. Stir the slurry into the instant pot and set the pot to the saute 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.