Anyone else always on the hunt for easy weeknight recipes? Raise of hands! Well, I sure am! 🙂 This is a very easy recipe that can be pulled together quickly with items that are in the pantry and fridge. I try to pick up chicken thighs with my regular groceries each week, even if I’m not sure what I’m going to make with them yet.Â
The flavors in this recipe go really well together and make for a family friendly meal. I served this Sesame Ginger Chicken over white rice (easy to sub out for brown rice), and steamed edamame. My kids loved it and it took almost no time to prepare. I would normally add some sesame seeds and green onion as a garnish, but my little one’s like it without. No matter what – this is a big win! Let me know what you think! xo
Ingredients
- 2 lb Boneless skinless chicken thighs
- 1 Tsp Minced ginger
- 3 Cloves garlic (minced)
- 1 Tsp Sesame oil
- 1/4 Cup Low Sodium Soy Sauce
- 3 Tbsp rice vinegar
- 2 Tbsp Honey
- 1 Tbsp Brown sugar
- Water
Instructions
In a small bowl, mix the soy sauce, sesame oil, rice vinegar, garlic, ginger, honey and brown sugar together. I used a fork to mix it together, though a whisk works just as well.
Press sauté on the Instant Pot and pour in your mixture. Let it heat up for a minute or two so that the honey and brown sugar can dissolve. Once it’s combined well, you can hit the cancel button.
Next add your chicken thighs to the pot. They nestle nicely into the sauce. Add the water on top of the chicken, which helps the Instant Pot to have enough steam to pressurize.
Put the lid onto the Instant Pot, close, and ensure that it’s on sealing (not venting). Pressure cook on high for 7 minutes.
While the chicken is cooking, I usually steam some edamame and rice. Something I love is organic edamame from the frozen section of the grocery store. It’s fast, easy, healthy, and my kids love it! I can also control the salt level, which I add once it’s steamed. I keep frozen organic white and brown rice on hand as well, which speeds things up when I’m low on time.
Once the chicken is done, quick release the steam (venting). Be careful to guard your hand/arm when moving to venting – the steam is very hot and comes out fast. I usually use a dish towel or something to move it to venting.
Use a slotted spoon to take the chicken out of the Instant Pot. If serving it all that night, you can put it on a nice dish. I put the chicken into an airtight container as part of my meal prep, and take out a couple of pieces for the kids to eat right away. Hit the sauté button and reduce the sauce for 5-7 minutes. Pour over the chicken for additional flavor and deliciousness.
Serve chicken with rice, edamame or your other favorite side dishes. Enjoy!
Optional garnish: sliced green onions, sesame seeds
