Alexandra’s Honey Garlic Chicken

Meet my friend Alexandra…she started out as my teacher when I went through a graphic design program. Now, she is one of my favorite people, and, love to eat together! So when she starting cooking in the Instant Pot, and she cobbled together a recipe of her own, from many others, she invited me over to try it! I loved it so much I asked her to be the first guest on our Quick and Carry Kitchen show. She joined me today and we had a blast!

This is a GREAT recipe – Alex calls it a Franken-recipe – parts borrowed from all over. It works! So delicious, and super easy, and you can make it YOUR way, like she makes it HER way. Don’t ever be afraid to try a change to a recipe as the Instant Pot is very forgiving.

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Alexandra's Honey Garlic Chicken Yum

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Course

Dinner, Lunch

Cuisine

American

Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 2/3 cup honey
• 1/4 cup soy sauce
• 3 Tablespoons ketchup
• 1 teaspoon Sambal Oelek Thai chili paste
• 1/2 cup chicken broth
• 1/2 large onion diced
• 2 Tablespoons garlic pressed or chopped fine
• sesame oil for pot
• 2 large chicken breasts cut in half or strips
• 2 Tablespoons cornstarch
• 2 Tablespoons water
• 1 bag frozen broccoli florets

Course Dinner, Lunch Cuisine American Prep Time 10 minutes Cook Time 10 minutes Passive Time 10 minutes Servings people MetricUS Imperial Ingredients 2/3 cup honey 1/4 cup soy sauce 3 Tablespoons ketchup 1 teaspoon Sambal Oelek Thai chili paste 1/2 cup chicken broth 1/2 large onion diced 2 Tablespoons garlic pressed or chopped fine sesame oil for pot 2 large chicken breasts cut in half or strips 2 Tablespoons cornstarch 2 Tablespoons water 1 bag frozen broccoli florets

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Instructions

1. Combine all liquid ingredients in a bowl. Whisk and set aside.

   
2. Turn Instant Pot on to sauté and add a Tablespoon or two of sesame oil. When hot, add the onion and cook for three or four minutes, stirring often. Add the garlic and stir for about a minute.
3. Add the chicken and sear both sides until chicken is no longer pink.

   
4. Pour the sauce over the chicken, deglazing the pot so no browned areas are left on the bottom of the pan.

   
5. Set manual/pressure cook for 10 minutes. Allow for a 10 minute pressure release. Release the rest of the pressure and put pot back on sauté.
6. Make a slurry of the cornstarch and water, add to the sauce and stir. Cook for 5 minutes, stirring often, to thicken the sauce. In the meantime, microwave the broccoli or add to the IP to cook with the rest of the ingredients.

   
7. Serve over your favorite rice.

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