INGREDIENTS

1 ½ to 2 pounds chicken, cubed
2 tsp sesame oil
6 Tbsp rice vinegar
6 Tbsp GF soy sauce (I used Coconut Aminos)
¼ cup maple syrup
3 Tbsp coconut sugar (if you don’t have coconut sugar, use brown sugar)
1/3 tsp fresh ginger, grated
2 cloves garlic, chopped
1 medium onion, chopped
¼ tsp red pepper flakes
2-3 Tbsp cornstarch
Sesame seeds for garnish

DIRECTIONS

Mix all ingredients (except cornstarch and sesame seeds) together and add cubed
chicken. Marinate for several hours or overnight.

Put into IP, set on Manual High
pressure for 10 minutes. Do a Quick Release. Remove chicken from pot and set aside
while making sauce.

Turn IP on Sauté, add cornstarch which has first been made into a slurry with a little
water. Stir until thickened, 1 to 2 minutes. Add chicken back into pot, stir and serve
over rice, noodles, mashed potatoes…whatever you enjoy. Garnish with sesame seeds
before serving.

Note: I have made this recipe substituting cubed turkey and also cubed pork. It's delicious with these meats too! If using pork, cook it for 9 minutes on High Pressure, then 7 minutes NPR, then QR.

Shellee's Gluten-Free Kitchen is a collection of delicious recipes for everyone desiring a gluten-free diet of natural, healthy foods for themselves and their families. Shellee Gero has a degree in Nutrition and is a long-time proponent of the gluten-free lifestyle.