Sesame Chicken
This sesame chicken is sweet, savory, and slightly spicy with a sticky glaze you’ll love. Quick to make in the pressure cooker, it’s perfect for busy weeknights and pairs beautifully with steamed rice.
Ingredients & Equipments
1–2 tbsp sesame oil
1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
¼ cup honey
¼ cup soy sauce (or gluten-free tamari)
¼ cup water
3 garlic cloves, minced
¼ tsp crushed red pepper flakes
3 tsp cornstarch
2 tbsp cold water (for slurry)
Cooked rice, for serving
1 tbsp sesame seeds
Thinly sliced green onions (optional)
Instructions
1. Brown the Chicken
Set a 6-quart pressure cooker to the Sauté (Medium) setting.
Add 1 tbsp sesame oil and let it heat up.
Brown the chicken in batches, adding more oil as needed.
Once browned, press Cancel and return all chicken to the pot.
2. Make the Sauce
In a small bowl, whisk together:
Honey
Soy sauce
Water
Garlic
Crushed red pepper flakes
Pour the sauce over the chicken and stir to combine.
3. Pressure Cook
Lock the lid and close the pressure-release valve.
Set to High Pressure for 4 minutes.
4. Thicken the Sauce
Once cooking is complete, quick-release the pressure.
In a separate bowl, stir together cornstarch and cold water to make a slurry.
Turn the pot back to Sauté (Low), stir in the slurry, and cook for 1–2 minutes, stirring constantly, until the sauce thickens.
5. Serve
Serve hot over cooked rice.
Sprinkle with sesame seeds and garnish with sliced green onions, if desired.
- Pro Tip
For a richer flavor, marinate the chicken in the sauce ingredients for 30 minutes before cooking. Add steamed broccoli or snap peas for a complete one-bowl meal.
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