Categories: Instant Pot
Ingredients
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 1-2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons toasted sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
- 1 1/2 pounds boneless skinless chicken breasts
- steamed white rice, for serving
- 1 cup kimchi
- 1 mango, sliced
- toasted sesame seeds and green onions, for serving
Directions
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1. In the bowl of your instant pot, combine 1/4 cup water, the soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add the chicken, tossing to coat. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the quick release valve and release the steam. If needed to thicken the sauce, set the instant post to sauté and cook 3-5 minutes or until the sauce thickens and coats the chicken.
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2. To serve, spoon the chicken and sauce over bowls of rice. Toss the kimchi with the mangos and serve alongside the chicken. Sprinkle toasted sesame seeds and green onions. Enjoy!
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SLOW COOKER DIRECTIONS
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1. In the bowl of your crockpot, combine 2 tablespoons water, the soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add the chicken, tossing to coat. Cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. If the sauce needs thickening, turn the heat to high and cook uncovered for 30 minutes. Finish as directed above.