Eosinophilic Esophagitis Friendly Instant Pot Honey Garlic Chicken
Total time50 min
Prep time10 min
Cook time30 min
4.8(8)
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Learn more →Ingredients
4 servings
- 2 lbs boneless, skinless chicken thighs (about 8 thighs)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the sauce
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 4 cloves garlic, minced
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
For the slurry
- 1 tbsp cornstarch
- 1 tbsp cold water
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
In a small bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, sesame oil, and red pepper flakes, if using, until combined. Set aside.
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