This is an easy recipe that my family really enjoys. It is very quick to make.
Ingredients
1 cup white jasmine rice
3 tbsp corn starch
1/2 tsp salt
1 lb chicken tenders cut into 1 inch pieces
2 tbsp toasted sesame oil
1/4 cup soy sauce
2 tbsp ketchup
1/2 tsp red pepper flakes
1/4 cup honey
2 tbsp water
2 tsp sesame seeds
Directions
1. Prepare the rice per package instructions
2. In a small bowl combine 2 tbsp of corn starch with the salt.
3. Toss the chicken pieces in the corn starch to coat them. Set aside.
4. Set the Instant Pot to Saute and adjust the heat to High. Add 1 tbsp of sesame oil. When the oil is hot, add the chicken and cook for about 5 minutes, turning occasionally, until browned.
5. While the chicken cooks, in small bowl combine the soy sauce, ketchup and red pepper flakes. Stir to combine.
6. After chicken is browned, pour the sauce over the chicken. Lock the lid into place and pressure cook on high for three minutes.
7. While the chicken cooks, in a small bowl whisk together 1 tbsp of corn starch with the water and set aside.
8. Once the timer goes off, quick release the pressure in the Instant Pot. Remove the lid and add the remaining 1 tbsp of sesame oil and the honey. Stir to combine.
8. Select Saute and adjust the heat to Low. Add the corn starch and water mixture. Stir the chicken for about 2 minutes or until the desired consistency of the sauce is achieved.
9. Serve over the rice and top with the sesame seeds.
I made some modifications, but the original recipe comes from the Instant Pot College Cookbook by Julee Morrison.