On a bed of diced carrots, salmon is cooked with grated ginger and sesame oil, and it is then served with fresh spinach leaves.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ⅓ cup honey
- ⅓ cup soy sauce
- 3 cloves garlic, minced
- 3 tablespoons ketchup
- 2 tablespoons sriracha sauce
- 2 pounds chicken breast, cut into 1-inch cubes
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- ¼ cup chicken broth
- 2 green onions, chopped
- 1 teaspoon sesame seeds, or as desired
Instructions
- Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
- Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 1070 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I would change recipe by increasing chicken broth to 1/2 cup to make sauce thinner and 1/4 cup ABC Sweet Soya Sauce for added sweetness.
I really liked this recipe. Didn’t have Siracha, so I used chili powder. Substituted white wine for broth. Came out great.
Simple to make and very tasty.
This recipe was fantastic. Very fast and easy to make.
Made just as recipes suggested, family loved it. Making it for dinner again tomorrow.
This is good! We really enjoyed it. And loved pouring the extra sauce over our rice. Easy to make. I left out the Sriracha because we don’t care for the taste. Will make again on future Chinese nights!
I have made this several times and it is always really good. You can let folks add their own Siracha sauce when they are served so they get the heat they like. It is also still great without the Siracha. I also made extra sauce (honey, garlic, soy) and drizzled it on fried tofu for my vegetarian son and he thought it was great.
My Nephew really loves this. The only problem I have is I get the burn notice way to much when trying to make it. Is there any fixes for this?
Very easy recipe and delicious!
My family loved this recipe. I added orange zest to make it more like Chinese orange chicken. We love veggies so next time I will add steamed broccoli. I loved that it was very easy and not much time was required to prep this recipe. Served over hot steamed rice – delicious!
We enjoyed this recipe and it was easy. We used Frank’s instead of sriracha. The chicken never got crispy with the cornstarch, it just kind of looked slimey- maybe that’s because I used thighs instead of breasts and they have more fat. Anyway, I would make it again.
This recipe was a super big hit with my family! And it’s even better the next day! I have a family member that is gluten intolerant, so I replaced the soy sauce with coconut aminos and that worked so well! Served over white rice.
Absolutely delicious but not necessary to use your instant pot for this one. I did, and I just don’t really like using the saute setting on mine. It’s very difficult to clean up. But, then you dump everything in and let it finish cooking and it’s fine. The flavors are amazing! I didn’t have Siracha so I used Frank’s Red Hot instead. Seemed fine to me. Will definitely make again!
I had no srirachi sauce so I substituted Frank’s stinging honey garlic sauce. It turned out amazing that there wasn’t any left even though I made a double batch. My family won’t let me make it without the stinging honey garlic sauce now.
Good flavor! Had the right amount of spice for me. Looked more like sweet and sour chicken, rather than the deep, dark, rich- looking color on the main page–little disappointed about that, but otherwise, good.
Cooked exactly as written and loved it! Next time I’ll add some veggies and see how it turns out. This is perfect as is though!
An instant favorite that I’ve made many times now, but I make it in a skillet in about 15 minutes. I usually double the sriracha sauce (personal taste) and add some snap peas for a veggie, but otherwise make as directed. It’s always a hit.
Solid recipe. As has been mentioned we cut the sirache by about half. We also add some vegetables: green beans, bell peppers or even some pineapple. Cashews go well with it too
If I could give it MORE than 5 stars I would! I made this exactly as written with the exception of the Siracha (I avoid hot sauces). It is just as good, if not better!, than take out! Next time I’ll add some broccoli and perhaps pineapple to it just to bulk it up. Awesome recipe!!
We love this recipe, we’ve made it a few times! We lower the sriracha a bit and pressure cook it on low to avoid the burn warning and it comes out perfect every time! Just make sure you temp a few pieces of the chicken on the way out to make sure they are cooked through, but since you are already sautéing them, this normally isn’t a problem.
Made it and was very tasty! Prob easier just in a skillet or nonstick pan though.