Instant Pot Honey Garlic Chicken
Recipe tags: garlic base, easy difficulty, main, chicken, slow
|2 lb||boneless skinless chicken thighs, cut into 1-inch pieces|
|2 Tbsp||Better Than Bouillon® Roasted Garlic Base|
|1 Tbsp||vegetable oil|
|¼ cup||soy sauce|
|2 Tbsp||brown sugar|
|2 Tbsp||rice vinegar|
|2 tsp||sriracha hot sauce|
|2 cups||cooked rice, warm|
|2 cups||cooked broccoli florets, warm|
|1 tsp||sesame seeds|
|2||green onions, thinly sliced|
Toss together chicken, cornstarch and 1 tbsp Garlic Base. Heat oil in multi-cooker set to Sauté function. Cook chicken, in batches, for 6 to 8 minutes or until browned all over.
Meanwhile, whisk together 1/4 cup water, honey, soy sauce, sugar, vinegar, hot sauce and remaining Garlic Base. Pour over chicken.
Secure lid and set to High Pressure function. Cook for 3 minutes; select Quick Release and carefully remove lid when cycle is complete. Serve over rice and broccoli. Sprinkle with sesame seeds and green onions.
Tip: Serve over sautéed cauli-rice for a lower-carb option.