Eosinophilic Esophagitis Friendly Instant Pot Sesame Chicken
Total time50 min
Prep time15 min
Cook time25 min
5.0(6)
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- ⅓ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes
- ¼ cup water
For the slurry
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp toasted sesame seeds
- 3 green onions, thinly sliced
- cooked white rice, for serving (optional)
Instructions
- 1
Season the chicken pieces with salt and pepper and place them in the Instant Pot insert.
- 2
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and 1/4 cup water until combined. Pour the sauce over the chicken and stir to coat.
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