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Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Ingredients

Sauce

  • 1 tablespoon rice vinegar
  • 1 tablespoon + 1 teaspoon brown sugar
  • 1/4 cup honey
  • 1/3 cup low sodium shoyu or soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Sriracha or more if you want a spicier kick!
  • 3 cloves garlic minced
  • 1/8 teaspoon ginger grated

Chicken

  • 1.5-2 lbs boneless, skinless chicken thighs about 8 thighs
  • Kosher salt
  • Fresh cracked black pepper
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame seeds

Optional

  • chopped cilantro to top
  • cooked brown or white rice to serve

Instructions

  1. Whisk all sauce ingredients together and set aside.
  2. Season the chicken thighs with salt and pepper. Set your pressure cooker/instant pot to high sear and add 1 tablespoon of canola oil. Working in batches, cook thighs for one minute on each side. Turn off the sear function and add all chicken back in and pour over the sauce.

  3. Use the pressure cooking setting for 14 minutes. Once done, transfer chicken to a cutting board and cut into 1 inch cubes.

  4. Add 1 tablespoon of cornstarch to the sauce and whisk until well combined. Turn heat to low saute and continue to stir until it thickens up, about 5-7 minutes. Add cubed chicken back in, 1 teaspoon of toasted sesame seeds and give it a stir until all chicken is coated evenly.

  5. Optional: serve with white or brown rice and top with cilantro