2 poundsboneless skinless chicken breastscubed into bite-size or 1-inch pieces
½cuplow-sodium soy sauce
1teaspoonhot sauce or sriracha
¼cuphoneyor brown sugar
2tablespoonscornstarch+ 1-2 tablespoons water
1tablespoonsesame seedsto garnish
scallions or spring onionsto garnish
Wash and cube the chicken breasts. Mince garlic, and peel and grate ginger.
Add the chicken to the Instant Pot, followed by soy sauce, garlic, ginger, ketchup, hot sauce or sriracha, and black pepper. Give the ingredients a quick mix.
Cover the pot with the lid, and make sure that the valve is in sealing position. Click on MANUAL or PRESSURE COOK (this depends on which Instant Pot do you have), and cook on high for 3 minutes.
Allow the Instant Pot to come to pressure, and count down to When it beeps, quickly release the steam by turning the vent to RELEASE position and make sure that it's not close to your face as the steam will be really hot!
Carefully open the lid, and click on SAUTE and set for about 5 minutes. Add the honey, sesame oil and make the slurry.
To make the slurry, mix 2 tablespoons of corn starch with 1-2 tablespoons water. Add it to the sauce, and mix with a wooden spoon until the sauce thickens. You might not need to thicken it for 5 minutes on sauté, just switch it off when it's thick enough and you may even want to remove the pot from the Instant Pot and set it aside.
Garnish with sesame seeds, and scallions. Serve with plain white rice.
Taste the sauce before thickening it and see if you need to add salt. The soy sauce is usually salty enough, so I never add any salt but check and decide.