3tablespoonsketchup (sugar-free for a paleo/whole30 dish)
1tablespoon rice wine vinegar
1tablespoonginger, peeled and minced
3tablespoonsarrowroot flour, divided
½teaspoonFive Spice Powder
1.5poundsboneless, skinless chicken breasts, cut into small 1" pieces
½cupgreen pepper, chopped into small pieces
In a large bowl, mix together 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, honey, garlic, ginger, and Five Spice powder. Stir and set aside.
In a large ziplock bag or another large bowl, mix together 2 tbsp arrowroot flour with salt and pepper. Then add the chicken and coat evenly with the flour mixture.
Turn Instant Pot to SAUTÉ, and add remaining 2 tbsp sesame oil to the bottom of the pot. Once the oil is heated, add the chicken and stir, searing evenly on all sides for 2-3 minutes.
Pour the sauce mixture over the chicken in the instant pot. Add the chopped green peppers and carrots, then pour in the chicken stock; stir. Cover, seal, and set to PRESSURE COOK or MANUAL to 10 minutes.
Meanwhile, in a small bowl, combine 1 tbsp arrowroot flour with 2 tbsp water and stir well to dissolve.
When the instant pot is done, Quick Release, and open the lid once the valve is down and it's safe to open.
Set the Instant Pot to SAUTÉ, and add the water and flour mixture into the instant pot and mix well into the sauce. Add the cashews and continue stirring until the sauce has thickened, which takes just about a minute or two.
Serve immediately with rice, cauliflower rice, quinoa, and additional veggies.
I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. If using a 6-quart pressure cooker, just be sure to sauté the chicken in one layer; if they will overlap, then sauté in two batches.To avoid a burn notice, be sure to add enough liquid (add chicken stock, water, or coconut aminos) to mostly cover the chicken & veggies before sealing.
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