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INGREDIENTS

2 lbs boneless chicken ; cut in 1” pieces
1 tsp Tosted Sesame Oil
2 tsp canola or peanut oil
1/4 cup rice vinegar
1/4 cup soy sauce
2 cloves garlic ; minced
2 tsp grated fresh ginger or 1/4 tsp ground ginger
1 Tbsp Sriracha for some heat or ; to taste
2 Tbsp Hoisin sauce
1/4 cup honey
3/4 cup chicken broth
1 Tbsp tomato paste
2 Tbsp cornstarch
3 Tbsp cold water
Garnish:
Sesame seeds
Chopped green onions
PIP rice (optional)
1 cup white long-grain rice (Jasmine works well)
1 cup of water
1 tsp butter
1/4 tsp salt

INSTRUCTIONS

Take chicken pieces and place them in a ziplock bag or bowl. Make a marinade by mixing everything up to and including the honey and pour over the chicken. Close up bag or cover bowl and refrigerate for up to 30 minutes for the chicken to soak up all the flavors. While the chicken is getting happy you can prepare your rice for making it at the same time. In a small pan or oven safe bowl, stir all ingredient together and set aside. You can go ahead and chop the feeen onions also while you wait and mix your cornstarch slurry.

When the time is up for the chicken to marinate, pour entire mixture chicken and all into the pot. Add the broth and give it a stir. Put the tomato paste on top but do not stir it in. Add trivet over the top and your dish of rice. Do not cover the pan of rice. Secure the lid, set to seal and pressure cook for 5 minutes. When it beeps that it’s done, leave it for 10 minutes natural release. Then release pressure and remove lid.

Take out rice and trivet, fluff with fork and cover tightly with foil. Press Sauté High to bring the sauce to a boil. Start adding half the cornstarch slurry, whisk or stir until it thickens to your desired consistency. Add more slurry if needed

Serve over fluffed rice, sprinkle with green onions and sesame seeds

NOTES

Alert editor

General Tso’s Chicken  (IP)

2 lbs boneless chicken cut in 1” pieces
1 tsp Tosted Sesame Oil 
2 tsp canola or peanut oil 
1/4 cup rice vinegar 
1/4 cup soy sauce 
2  cloves garlic minced
2 tsp grated fresh ginger or 1/4 tsp ground ginger 
1 Tbsp Sriracha for some heat or to taste
2 Tbsp Hoisin sauce 
1/4 cup honey 
3/4 cup chicken broth 
1 Tbsp tomato paste 
2 Tbsp cornstarch 
3 Tbsp cold water 
  Garnish: 
  Sesame seeds 
  Chopped green onions 
  PIP rice (optional) 
1 cup white long-grain rice (Jasmine works well) 
1 cup of water 
1 tsp butter 
1/4 tsp salt

Serve over fluffed rice, sprinkle with green onions and sesame seeds

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Nutrition

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Serving Size: 1 (832g)
Recipe Makes: 4 Servings

Calories: 924
Calories from Fat: 404 (44%)

Amt Per Serving		% DV

	Total Fat 44.9g	60 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 17.3g
	Polyunsanturated Fat 10.2g
Cholesterol 334mg		103 %
Sodium 495.8mg		17 %
Potassium 2281.3mg		60 %
Total Carbohydrate 29.4g		9 %
	Dietary Fiber 4.9g	19 %
	Sugars, other 24.5g
Protein 98.8g		141 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 924

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