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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (832g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 924
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