If you haven't yet jumped onto the pressure cooker band wagon, you definitely should as soon as you can! I got mine back for my birthday and I haven't looked back. One of the things that I love the most about it is that it's multi-functional as a pressure cooker, crock pot, and even for a quick sauté. This makes it the perfect 'one pot' meal maker.
For a few weeks now, I've been working on perfecting this Asian Sweet Chili Chicken recipe. The first time I made it - it was really good. But, it wasn't quite where I wanted it to be. So, with a few more tweaks I gave it another go or two until I had it on point.
To lighten up this amazing asian chicken, I played around with some of my usual swaps. Blended brown sugar instead of traditional, coconut aminos for the soy sauce, and so on.
We recently discovered that there's a soy intolerance among my house, which let me tell you, gave me fits. This girl loves soy in almost any form. It really broke my little foodie heart to learn that I couldn't make tofu for dinner anymore!
So, I ended up searching for an alternative for soy sauce and came across coconut aminos. Do you know how crazy it made me feel to be searching 'soy free soy sauce'? It basically tastes like reduced sodium soy sauce though and works just the same!
This Asian Sweet Chili Chicken is DELISH. I'm talking SO good, y'all. It's the perfect mix of sweet and sassy with plenty of lip-smacking sauce to wallow around in. This chicken would be good used in so many ways; on an asian style 'pulled chicken' sandwich, a top and Asian style salad, or as I have it here for part of a meal.
One of the other times I made it, I paired it with this Cauliflower 'Fried Rice'. Mmm, so good!
Instant Pot Asian Sweet Chili Chicken
Servings: 4 • Size: About 1 Cup Chicken + Sauce • Calories: 360 • Fat: 6 g • Saturated Fat: 1 g • Carb: 20 g • Fiber: 1 g • Protein: 52 g • Sugar: 16 g • Sodium: 1103 mg
2 Lb. Boneless Skinless Chicken Breast
1/3 C. Reduced Sugar Ketchup
1/3 C. Reduced Sodium Soy Sauce or Coconut Aminos
2 1/2 Tbsp. Sweetener/Brown Sugar Blend
2 Tbsp. Sweet Chili Sauce
2 Tbsp. Reduced Sodium or Coconut Amino Teriyaki Sauce
3 Garlic Cloves, Minced
1" Knuckle of Fresh Ginger, Minced
1/2 Tsp. Onion Powder
1 1/2 Tbsp. Corn Starch
1/4 C. Water
Salt & Pepper to Taste
Whisk together the 1/3 C. Reduced Sugar Ketchup, 1/3 C. Reduced Sodium Soy Sauce or Coconut Aminos, 2 1/2 Tbsp. Sweetener/Brown Sugar Blend, 2 Tbsp. Sweet Chili Sauce, 2 Tbsp. Teriyaki Sauce, 3 Garlic Cloves, 1" Knuckle of Fresh Ginger, and 1/2 Tsp. Onion Powder in the base of the pressure cooker pot.
Place the chicken into the sauce mixture and give it a little bath there to cover it with some of the sauce.
Secure the instant pot lid and set it to cook on the poultry setting (15 minutes) and add 20 minutes to the cook time. Make sure the steam spout it set to steam and not release.
Once the instant pot is done, allow the pressure to naturally release or carefully release the steam by opening the steam spout.
Remove the chicken and set it aside to shred or chop.
Set the instant pot to sauté mode.
While the pot is heating, mix together the 1 1/2 Tbsp. Corn Starch with 1/4 C. Water and pour it in with the sauce mixture.
Bring the mixture to a boil (the sauce will thicken as it heats up) and shut off the instant pot.
Add the chicken back into the sauce and toss to combine.
Divide evenly and serve right away!
I served mine over jasmine rice with steamed fresh broccoli and a sprinkle of sesame seeds.
Nutritional Claims: High Protein, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, Kosher