Last updated on August 3, 2022
Sweet and garlicy Asian chicken thighs with just a little spice (less or more if you like). Comes out of the Instant Pot so nice and tender. Goes great with coconut rice recipe you can find on my page.
Ingredients:
1/3 cup honey.
6 Cloves garlic minced.
1/2 Cup low sodium soy sauce.
1/2 Cup Ketchup.
1 Tablespoon chili garlic sauce (adjust to your taste, but one tablespoon will give you just a little spice).
1/2 teaspoon dried oregano.
2 Tablespoons fresh chopped parsley.
1 Tablespoon sesame oil.
4-6 skinless chicken thighs (I used boneless, but with the bone will give a little more flavor).
Salt and pepper to taste.
1 Tablespoon corn starch.
1/3 Cup water(to dilute corn starch at the end.
Chopped green onion (garnish).
Sesame seeds.
In a small bowl mix together honey, parsley, garlic, soy sauce, ketchup, oregano, sesame oil, and chili garlic sauce. If your worried about the spice. Add the chili garlic sauce last and add it till it is to your liking. Once mixed set aside.
Set your Instant Pot to sauté and let warm up. While it heats up salt and pepper chicken to taste. Put in a single layer on the bottom of pot. Sauté for 3 minutes on each side. Browning the meat. Set Instant Pot to poultry. if yours doesn’t have a poultry setting use regular pressure cook setting) and cover with the sauce. Secure the lid and turn vent to seal. Set time to 20 minutes. After 20 minutes let naturally vent for 5 minutes. Then turn the release knob. After pressure has released pull out chicken. Add corn starch to 1/3 cup water to dilute. Stir into the sauce in the pot to thicken. Plate chicken and cover with sauce. Garnish with sesame seeds and green onion. Serve with coconut rice and enjoy.
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