- 1 1/4 lb of chicken breasts, cut into thin strips
- 2 tablespoons of cornstarch
- 1 tablespoon of sesame oil
- 1/2 cup of soy sauce
- 1/2 cup of brown sugar
- 1/3 cup water
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1/2 tsp of minced ginger
- Pinch of red pepper flakes
- Green Onions, sliced Sesame seeds (optional)
For Chicken: Cut chicken into thin slices. Cut longer slices in half so that they are bite-sized. Place chicken slices in a medium bowl and add cornstarch. Stir until evenly coated. Let sit 10 minutes.
For the sauce: In a medium bowl, stir together soy sauce, brown sugar, water, vinegar, garlic, ginger, and crushed red pepper flakes. Set aside.
Turn your Instant Pot on to “Saute” mode. Add 1 tablespoon of oil and when hot, sear chicken until browned on both sides. Add more oil if needed. Push the “Cancel” button on the Instant Pot.
Pour sauce over chicken. Place lid on and set to Manual (High Pressure) for 10 minutes. Be sure the valve is in sealing position. When time is up, do a quick pressure release. Stir in green onions. Sprinkle with sesame seeds and serve with rice.
Serving size: 1/2 cup of rice plus 1/2 cup of chicken
myWW points: Blue: 6; Green: 9; Purple: 6 (just chicken)
Can sub your favorite brown sugar substitute to help lower points. (Look up substitution conversions)
- Category: Easy
- Method: Instant Pot
- Cuisine: Asian
- Calories: 275
- Sugar: 26.9g
- Fat: 6.2g
- Carbohydrates: 32.9g
- Fiber: .3g
- Protein: 21.6g
Keywords: instant pot mongolian chicken