Instant Pot Mongolian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 lbs boneless skinless chicken breast, cut into 1-inch cubes 2 tbsp vegetable oil4 clove Garlic, minced3 tsp Ginger, minced 3/4 cup low sodium soya sauce3/4 cup Water3/4 cup, unpacked Brown Sugar 1 tbsp Garlic powder ___________________________2 tbsp Cornstarch 1/4 cup cold water
Set your Instant Pot to Saute.
After cubing the chicken, add the vegetable oil and then the chicken to the pot and saute for 3 to 4 minutes, then add the garlic, ginger, soya sauce, water, brown sugar and garlic powder.
Turn off the pot, put the lid on and close the vent, then set to pressure cook, high, for 6 minutes.
Combine the cornstarch and cold water with a fork to make a slurry.
Vent the pot and remove the lid. Set the pot to saute again and add the slurry. Stir until the sauce has thickened.
Serve over rice
Serving Size: Makes 5, 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user ARACHNIABAT.
After cubing the chicken, add the vegetable oil and then the chicken to the pot and saute for 3 to 4 minutes, then add the garlic, ginger, soya sauce, water, brown sugar and garlic powder.
Turn off the pot, put the lid on and close the vent, then set to pressure cook, high, for 6 minutes.
Combine the cornstarch and cold water with a fork to make a slurry.
Vent the pot and remove the lid. Set the pot to saute again and add the slurry. Stir until the sauce has thickened.
Serve over rice
Serving Size: Makes 5, 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user ARACHNIABAT.
Nutritional Info Amount Per Serving
- Calories: 321.6
- Total Fat: 8.8 g
- Cholesterol: 74.4 mg
- Sodium: 1,467.2 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 0.3 g
- Protein: 30.1 g
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