Sesame Chicken
Chicken pieces cooked under pressure in a honey-soy glaze with garlic, ginger, and sesame. A quick weeknight main dish with a glossy, thickened sauce.
Ingredients
Method
Completed steps 0
Place chicken in the pot with soy sauce, garlic, ginger, ketchup, and hot sauce; stir to combine.
Seal the lid and set valve to sealing position. Cook on high pressure for 3 minutes.
Once pressurized, allow the timer to count down. When done, turn the vent to release position and carefully vent steam away from your face.
Open the lid and switch to sauté mode. Stir in honey and sesame oil.
Mix cornstarch with water to form a slurry. Pour into the pot and stir until the sauce thickens, about 1 minute. Turn off sauté.
If the sauce needs more body, add another tablespoon of cornstarch mixed with water and stir again.
Serve over rice and top with sesame seeds and green onion.
Notes
Make the cornstarch slurry just before adding to avoid lumps.
Quick manual release is important here; do not use natural release or the chicken will dry out.
Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of water.
Calories: 418 kcal · Carbs: 28 g · Protein: 52 g · Fat: 11 g · Sodium: 1575 mg · Fiber: 1 g · Sugar: 21 g
Adapted from littlesunnykitchen.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.