Instant Pot Asian Chicken

Instant Pot Asian Chicken is magnificently delicious and because it’s made in the Instant Pot, it’s quick and easy too.

Was this ever good!  Hard to believe that it’s only 5 points per chicken thigh.  Of course, my husband ate two of them but I stayed fast at just one … although it was so delicious, I was tempted to have a second.  I served this with broccoli and rice and used the extra sauce on top of both.  The sauce is really wonderful.  Spicy, yet also sweet and the scallions give this dish a nice little crunch.  Can you believe that this only takes about 15 minutes to complete!  I love my Instant Pot … dinner has never been easier since I bought this wonderful kitchen tool.

Instant Pot Asian Chicken

www.skinnymerecipes.com
Serves: 6
Weight Watchers Freestyle 5

Ingredients:

• 6 boneless skinless chicken thighs
• Pepper
• Garlic Powder
• 1 tablespoon olive oil
• 1 1/2 cups water
• 1 tablespoon Sriracha Hot Chili Sauce (less if you don’t like it too spicy)
• 1/3 cup white wine
• 1/2 cup soy sauce
• 1 1/2 tablespoons honey
• 5 garlic cloves, minced
• 1 1/2 teaspoons fresh ginger, grated
• 3 tablespoons scallions, chopped
• 1 teaspoon sesame seeds

Directions:

Season chicken thighs with pepper and garlic powder on both sides.

Heat Instant Pot on Saute / More.  Add in olive oil.

Once oil is heated, add chicken and brown on both sides.  I did mine 3 at a time.

While the chicken is browning, mix together the water, Sriracha, wine, soy sauce, honey, garlic and ginger in a bowl.

Once the chicken is browned on both sides, add the water/soy sauce mixture to the Instant Pot (add in the rest of the chicken if you cooked it in 2 batches).

Set the Instant Pot to Manual / High Pressure for 5 minutes.

Quick Release (QR), remove chicken and tent with foil to keep warm.

Set Instant Pot to Saute / More again and boil the sauce for 10 minutes.

Instant Pot Asian Chicken

Pour sauce over the chicken, top with sesame seeds and scallions.  (I also added sauce to the rice and over the broccoli but that’s optional!)

Instant Pot Asian Chicken

 

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Prep time

2 mins

Cook time

15 mins

Total time

17 mins

 

Serves 6 | Weight Watcher Freestyle 5

Author: Donna Anthony

Serves: 6

Ingredients

• 6 boneless skinless chicken thighs
• Pepper
• Garlic Powder
• 1 tablespoon olive oil
• 1½ cups water
• 1 tablespoon Sriracha Hot Chili Sauce
• ⅓ cup white wine
• ½ cup soy sauce
• 1½ tablespoons honey
• 5 garlic cloves, minced
• 1½ teaspoons fresh ginger, grated
• 3 tablespoons scallions, chopped
• 1 teaspoon sesame seeds

Directions

1. Season chicken thighs with pepper and garlic powder on both sides.
2. Heat Instant Pot on Saute / More. Add in olive oil.
3. Once oil is heated, add chicken and brown on both sides. I did mine 3 at a time.
4. While the chicken is browning, mix together the water, Sriracha, wine, soy sauce, honey, garlic and ginger in a bowl.
5. Once the chicken is browned on both sides, add the water/soy sauce mixture to the Instant Pot (add in the rest of the chicken if you cooked it in 2 batches).
6. Set the Instant Pot to Manual / High Pressure for 5 minutes.
7. Quick Release (QR), remove chicken and tent with foil to keep warm.
8. Set Instant Pot to Saute / More again and boil the sauce for 10 minutes.
9. Pour sauce over the chicken, top with sesame seeds and scallions. (I also added sauce to the rice and over the broccoli but that's optional!

Nutrition Information

Serving size: 1 thigh

3.5.3229