WHAT YOU NEED:
• garlic cloves • fresh ginger • tamari • hoisin sauce • raw honey • sweet chili sauce • rice wine vinegar • sesame oil • chicken breasts • bell pepper • green beans ª tapioca starch
MIX SAUCE + COOK CHICKEN
1
Mix all of your ingredients (except chicken, veggies and tapioca starch) in the Instant Pot. Place your chicken on top and then flip so it’s coated on both sides. Set to pressure cook for 10 minutes on high and close the valve.
PREP VEGETABLES
2
While chicken is cooking, chop up your veggies and set aside.
CUT CHICKEN
3
As soon as chicken is done, quick release to relieve all steam. Remove chicken and cut into cubes.
SAUTE MIXTURE
4
Set Instant Pot to saute mode and add veggies. Cook in sauce for 5 minutes or until fully cooked through. Meanwhile mix together 1 tbsp of tapioca flower (or cornstarch or arrowroot powder) with 2 tbsp of warm water and mix together to form a “slurry”. Add slurry to your sauce and veggies. Sauce should start to thicken.
SERVE + ENJOY!
5
Add your chicken back in and stir to coat with sauce. Serve with rice and optional toppings like peanuts, cilantro, red chili flakes and scallions.
click below for the full recipe!