Description
Tender chicken, braised in a rich, spiced soy sauce broth. Make it in your Instant Pot or Crockpot.
Ingredients
Scale
- 26 ounces boneless skinless chicken thighs, cut into bite size pieces
- 1 Tbsp olive oil
- 8 small garlic cloves, minced
- 1/4 tsp dried coriander
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
- 1/4 tsp anise seed
- 1/4 tsp cinnamon
- 1/4 tsp sugar
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1 1/2 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Add chicken into Instant Pot. Add in the oil, garlic, coriander, pepper, salt, anise seed, cinnamon and sugar. Stir to coat chicken in seasonings.
- Add in the soy sauce and water.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir cornstarch together with 2 Tbsp of cold water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce.
- Turn off Instant Pot. Salt and pepper to taste. Serve chicken and sauce over rice.
Slow Cooker Instructions:
- Add chicken into slow cooker. Add in the oil, garlic, coriander, pepper, salt, anise seed, cinnamon and sugar. Stir to coat chicken in seasonings.
- Add in the soy sauce and water.
- Cover and cook on low for 3-4 hours.
- In a small bowl stir cornstarch together with 2 Tbsp of cold water until smooth. Turn slow cooker to HIGH. Stir the slurry into the slow cooker and cook on high without the lid for 10 mintues to thicken the sauce.
- Salt and pepper to taste. Serve chicken and sauce over rice.
Notes
To make pot-in-pot rice: Place a tall trivet into the pot. Add an oven safe dish on top of the trivet. Add 1 ½ cups water and 1 cup white rice into the dish. The rice will cook as the chicken cooks.
- Category: Chicken
- Method: Instant Pot