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In the base of a 6 quart Instant Pot (see *note), mix together the chicken stock, soy sauce, honey, sesame oil and red pepper flakes.
Add the chicken breasts.
Set the valve to 'seal' and cook on manual high pressure for 8 minutes.
Do a quick pressure release (using a spoon, push the valve to 'venting' as soon as the timer beeps).
Open the Instant Pot and remove the chicken breasts to a cutting board to allow them to rest for 5 minutes.
Mix the cornstarch with 2-3 tablespoons cold water and stir into the sauce in the bottom of the Instant Pot.
Set to 'saute', and heat until bubbling and thickened. Using oven mitts, remove the base of the Instant Pot to prevent the sauce from burning.
Slice the chicken breast and spoon the sauce over top. Sprinkle with sesame seeds.
In a heavy duty quart-sized bag, combine the chicken stock, soy sauce, honey, sesame oil, red pepper flakes and chicken breasts.
Squeeze out as much air as possible and freeze for up to 3 months.
To cook: thaw completely, then follow directions 3-8 above.
Serve over rice and with steamed vegetables (4 cups veggies such as bell peppers, snap peas, green beans or asparagus may be added to the sauce and sauteed for 3-5 minutes before adding the cornstarch).
Store in the fridge for up to 4 days.