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Name: Mongolian Chicken - IP
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 Boneless, Skinless Chicken Breasts cut into 1 to 2 inch pieces; 2 tablespoons Extra Virgin Olive Oil; 3/4 cup Brown Sugar; 4 Garlic Cloves minced; 1 tablespoon Fresh Ginger minced; 3/4 cup Soy Sauce; 1 cup Water; 1 teaspoon Red Pepper Flakes, optional; 1 tablespoon Garlic Powder; 1/4 cup Green Onions, optional chopped; 1 teaspoon Sesame Seeds, optional; 2 tablespoons Corn Starch; 1/4 cup Water

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INGREDIENTS

4 Boneless, Skinless Chicken Breasts ; cut into 1 to 2 inch pieces
2 tablespoons Extra Virgin Olive Oil
3/4 cup Brown Sugar
4 Garlic Cloves ; minced
1 tablespoon Fresh Ginger ; minced
3/4 cup Soy Sauce
1 cup Water
1 teaspoon Red Pepper Flakes, optional
1 tablespoon Garlic Powder
1/4 cup Green Onions, optional ; chopped
1 teaspoon Sesame Seeds, optional
Cornstarch Slurry
2 tablespoons Corn Starch
1/4 cup Water

Servings

INSTRUCTIONS

Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.

Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup water and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

Add the rest of the ingredients to the pot: minced garlic, minced ginger, soy sauce, brown sugar, water, garlic powder and red pepper flakes (optional).

Stir well until all the ingredients are combined and coated in sauce.

Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with 1/4 cup water, whisk until all combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function on LOW for a few more minutes without the lid, stirring gently, until the sauce thickens.

Turn off your Instant Pot.

Serve over rice and garnish with fresh chopped green onions and sesame seeds.

NOTES

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Mongolian Chicken - IP

4 Boneless, Skinless Chicken Breasts cut into 1 to 2 inch pieces
2 tablespoons Extra Virgin Olive Oil
3/4 cup Brown Sugar
4 Garlic Cloves minced
1 tablespoon Fresh Ginger minced
3/4 cup Soy Sauce
1 cup Water
1 teaspoon Red Pepper Flakes, optional
1 tablespoon Garlic Powder
1/4 cup Green Onions, optional chopped
1 teaspoon Sesame Seeds, optional
 Cornstarch Slurry
2 tablespoons Corn Starch
1/4 cup Water

Add the rest of the ingredients to the pot: minced garlic, minced ginger, soy sauce, brown sugar, water, garlic powder and red pepper flakes (optional).

Stir well until all the ingredients are combined and coated in sauce.

Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

Turn off your Instant Pot.

Serve over rice and garnish with fresh chopped green onions and sesame seeds.

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Nutrition

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Serving Size: 1 Serving (4646g)
Recipe Makes: 1 Servings

Calories: 3291
Calories from Fat: 277 (8%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 6.4g
Cholesterol 547.5mg		168 %
Sodium 905.7mg		31 %
Potassium 17648.3mg		464 %
Total Carbohydrate 499.5g		147 %
	Dietary Fiber 46.7g	187 %
	Sugars, other 452.8g
Protein 296.3g		423 %
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: 3291

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