2 1/2 pounds boneless chicken breast
1 medium onion quartered and sliced
1 cup brown sugar
2/3 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons lime or lemon juice
1 teaspoon toasted sesame oil
2 tablespoons minced fresh ginger
3 tablespoons minced fresh garlic
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons tapioca or corn starch
2 tablespoons water
1 tablespoon red pepper flakes (optional)
Step by Step Instructions
To cook in pressure cooker:
Place chicken in bowl of pressure cooker along with the sliced onion.
Stir together vinegar, brown sugar, soy sauce, lime juice, sesame oil, onion powder, garlic, powder, black pepper, fresh ginger, fresh garlic and chili flakes if desired. Stir well to combine.
Pour mixture over the chicken and onions.
Place top on your pressure cooker and set according to manufacturers instructions for your particular model. I used frozen chicken and set mine for 40 minutes. If you use thawed chicken you may only want to set it for 20 minutes.
Allow pressure cooker to complete cycle and depressurize.
Remove lid and allow steam to vent.
Mix tapioca or corn starch with water in a jar and shake well to combine.
Pour slurry into the chicken and sauce mixture and stir well until the mixture thickens.
Serve over rice or noodles!
NOTE: You can make this in the crock pot or slow cooker simply by adding all of the ingredients in a similar fashion to the vessel of your cooker and cooking on high for 4 to 5 hours or low for 7 to 8 hours.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!