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Categories:
canola oil chicken breasts sesame oil ketchup honey soy sauce ginger garlic orange juice cornstarch sesame seeds broccoli florets scallions brown rice
Viewed: 35 - Published at: 3 years agoIngredients
- 1 tablespoon canola oil
- 1 1/2 lbs boneless skinless chicken breasts
- 1 tablespoon sesame oil
- 1 tablespoon ketchup
- 2 tablespoons honey
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- 4 cups broccoli florets
- 3 scallions, chopped
- 4 cups cooked brown rice
Method
- Cut chicken into thin strips.
- Set Instant Pot to saute function and heat oil in the inner pot, add chicken and cook while you prepare the sauce.
- In a small bowl whisk sesame oil, ketchup, honey, soy sauce, ginger and garlic. Add sauce to the pot and stir to coat the chicken.
- Cover and lock the lid in place. Set to manual on high pressure for 4 minutes. Mix orange juice and cornstarch in a small bowl.
- When the cook time is done quick release the pressure, then remove the lid. Set to saute function again and bring to a simmer.
- Stir in the cornstarch mixture, then add the broccoli. Cook for 3 minutes more until the sauce is thickened and the broccoli is slightly tender.
- Serve with cooked brown rice topped with green onions and sesame seeds.
- Serves: 4 (includes rice); Calories: 574; Total Fat: 14 grams; Saturated Fat: 2 grams; Total Carbohydrate: 67 grams; Sugars: 13 grams; Protein: 43 grams; Sodium: 619 milligrams; Cholesterol: 109 milligrams; Fiber: 6 grams.
