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Export 7 ingredients for grocery delivery
Step 1
Season chicken with about ¾ teaspoon salt. Set aside.
Step 2
Whisk together brown sugar, soy sauce, and water. Set aside.
Step 3
Press the “sauté” button and add oil. When oil is shimmering, add onions and ¼ teaspoon salt. Cook, stirring, until soft (about 3-5 minutes).
Step 4
Stir in the garlic and cook for 30 more seconds.
Step 5
Add chicken to the pot and pour soy sauce mixture over top. Turn off the sauté function and close the Instant Pot (locking the lid).
Step 6
Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes for chicken thighs or 7 minutes for chicken breasts (if your chicken pieces are bigger than 8 ounces each, you can cut them in half or increase the cooking time to 9 minutes).
Step 7
When the chicken is finished cooking, release the steam and open the lid right away to prevent over-cooking.
Step 8
Slice chicken or shred with forks; return to the pot and stir with sauce. Serve over rice or cauliflower rice. Garnish with sliced green onion, sesame seeds, and red pepper flakes, if desired.
Step 9
Season chicken with about ¾ teaspoon salt. Set aside.
Step 10
Whisk together brown sugar, soy sauce, and water. Set aside.
Step 11
Spread oil in the bottom of a large slow cooker.
Step 12
Place onion and garlic in the slow cooker and season with about ¼ teaspoon salt.
Step 13
Place chicken on top of onions and pour sauce over everything.
Step 14
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until chicken is tender but not dry.
Step 15
Slice chicken or shred with forks; return to the pot and stir with sauce. Serve with sauce over rice or cauliflower rice. Garnish with sliced green onion, sesame seeds, and red pepper flakes, if desired.
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