Description
Instant Pot or Crockpot dump-and-go chicken cubes with a soy sauce-pineapple juice sauce. A fun summer recipe!
Ingredients
Scale
- 1/4 cup low sodium soy sauce
- 1 tsp sesame oil
- 1/4 cup pineapple juice
- 1 tsp onion powder
- 1 Tbsp brown sugar
- 4 garlic cloves, minced
- 1 tsp ground ginger or 1 Tbsp fresh grated gingerroot
- Pinch of cayenne pepper
- 6 boneless chicken thighs, trimmed of excess fat and cut into cubes
- 2 Tbsp cornstarch
- 2 tsp sesame seeds
Instructions
Instant Pot Instructions:
- Add soy sauce, oil, pineapple juice, onion powder, brown sugar, garlic, ginger and cayenne into Instant Pot. Stir in the cubes of chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on LOW pressure. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch with 3 Tbsp of water until smooth. Turn Instant Pot to saute setting and then stir in the cornstarch slurry until sauce has thickened.
- Sprinkle the sesame seeds on the chicken and serve over rice.
Slow Cooker Instructions:
- Add soy sauce, oil, pineapple juice, onion powder, brown sugar, garlic, ginger and cayenne into slow cooker. Stir in the cubes of chicken.
- Cover and cook on low for 2 hours.
- In a small bowl stir together the cornstarch with 3 Tbsp of water until smooth. Turn slow cooker to high then stir in the cornstarch slurry and cook without lid for about 10 minutes.
- Sprinkle the sesame seeds on the chicken and serve over rice.
Notes
Try stirring in some pineapple chunks with the chicken and sauce after the cooking time is up.
- Category: Chicken
- Method: Instant Pot or Slow Cooker