Instant Pot Chinese Chicken
- 1 1/2 pounds boneless skinless fresh chicken thighs
- 10 cloves garlic, halved lengthwise
- 2- inch piece of fresh ginger, thinly sliced widthwise
- 1/4 teaspoon
crushed red pepper flakes
- 1 tablespoon sesame oil (or your preferred cooking oil)
Flavorings Added At The End:
- 5 scallions, sliced
- 1/2 cup (1/2 ounce weight) fresh thai or italian basil leaves, halved lengthwise
- In a large mixing bowl, whisk soy sauce, dry sherry, and corn starch until dissolved.
- Pat chicken thighs dry with paper towels. Trim off excess fat with kitchen shears. Cut the chicken into 2-inch chunks.
- Add chicken pieces to the mixing bowl with the sauce, stirring together until the chicken is well-coated with sauce. Arrange the chicken so they’re mostly submerged. Set aside on the countertop to let them marinate while you work on the next step.
Add oil, ginger, garlic, and red pepper flakes to the pressure cooker pot. Turn on the saute setting for medium heat. Cook until the garlic is browned and softening, about 10 minutes after turning on the heat, stirring occasionally. Turn off the saute setting.
- Carefully pour all of the contents of the mixing bowl (both chicken and marinade) into the pot, and briefly stir everything together. Cover and seal the lid. Cook at high pressure for 10 minutes, followed by a quick release.
- Uncover. Turn on the saute setting for medium heat. Boil until the liquid starts to develop a sauce-like consistency, 5 to 10 minutes, stirring frequently to prevent sticking to the bottom of the pot. Turn off the saute setting.
- Briefly stir in scallions and basil, and serve.
|Makes 3 Servings|
|Amount Per Serving:|
|Total Fat 19g||29%|
|Saturated Fat 1g||3%|
|Net Carb 7.5g|
|Total Carb 8.5g||3%|
|Dietary Fiber 1g||4%|
A Weeknight Dinner That Beats Takeout
This is a fast-moving recipe without much active cooking involved, and deserves a spot in your weeknight dinner rotation. To save time, the chicken’s marinating time is “built-in” to the recipe; the chicken soaks in the marinade while you’re cooking the aromatics (ginger, garlic, red pepper). Another time saver is skipping the browning of meat as you typically see in recipes, so the chicken goes from raw to being pressure cooked. And for simplicity, the liquid in the recipe serves as both the marinade and the eventual sauce.