serving size: 4
- 1.5 pounds chicken breast
- 1 cup carrot, diced
- 1-2 bell peppers, sliced
- 1/2 cup liquid amino's
- 2 tablespoons toasted sesame oil
- 1/4 cup of honey
- 2 tablespoons of garlic chili paste
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon cornstarch to help thicken sauce
- 1 cup cooked quinoa
- *extras: green onion, sesame seed, hemp seeds, peanuts, sriracha
- 1/2 cup cole slaw mix
- 1/2 red onion, sliced
- 1/2 cup red cabbage, sliced
- 1/2 cup apple cider finger
- 1 teaspoon coconut sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon minced dehydrated onion
- Prepare your pickled cabbage first and let sit in the refrigerator, the longer the better!
- Place all ingredients in instant pot and place chicken on top
- Stir around to coat chicken
- Turn on high pressure and cook 10 minutes
- One the timer goes off, use the quick release valve to release pressure
- Once done, saute an extra 3-10 minutes depending on the thickness of the sauce
- Assemble your bowls and top with extras!
No comments:
Post a Comment