Sticky Korean Chicken (Instant Pot)

Oh my goodness is this easy to make!  Plus, it’s pretty amazing – perfect for a night in with your boo, playing board games or working on a puzzle.  Yeah, we’re nerds.

 

INGREDIENTS

Sticky Korean Chicken.JPG

1/2 cup low sodium soy sauce or tamari
1/4 cup honey
1-2 Tbsp Gochujang (Korean chili paste)
2 Tbsp toasted sesame oil
1 inch fresh ginger, grated
2 cloves garlic, grated
1 1/2 pounds boneless skinless chicken breasts
Steamed white rice, for serving
1 cup kimchi
1 mango, sliced
Toasted sesame seeds and green onions, for serving

  

DIRECTIONS

  • In the bowl of your instant pot the soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add the chicken, tossing to coat. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the quick release valve and release the steam. If needed to thicken the sauce, set the instant post to sauté and cook 10 minutes or until the sauce thickens and coats the chicken. If the sauce seems thin, just continue to cook on sauté, checking often until the sauce is your desired consistency.

  • To serve, spoon the chicken and sauce over bowls of rice. Toss the kimchi with the mangos and serve alongside the chicken. Sprinkle toasted sesame seeds and green onions.

Dinner, LunchMarie KellyMilford Kitchenchicken, korean, asian, instant pot, how to make korean chickenComment