Whole30 Instant Pot Sweet & Sour Chicken #healthy #paleo

Whole30 moment pot sweet and sharp chicken is so natural thus brisk to make. The straightforwardness of this formula makes it ideal for a weeknight supper that is family well disposed, or for Whole30 feast prep. The sweet and sharp sauce is produced using truly standard paleo fixings and is an incredible option in contrast to Chinese takeout!

In the event that you don't have a moment pot, don't stress! I've included skillet directions here as well. Be that as it may, on the off chance that you don't have one yet, what the hell are ya doing?! They're so helpful! At first I didn't have an inkling when I'd ever need to utilize it, however at this point it once in a while leaves my ledge. I cherish that you can do as such much in one pot, such as burning the chicken, and making this sauce for instance! No additional dishes required.

I additionally utilized a red pepper here for the Whole30 moment pot sweet and acrid chicken, however a green pepper would work fine and dandy too. I figure this would likewise be incredible with chicken thighs rather than chicken bosoms, and I'm a major enthusiast of utilizing what you have close by to make it work! The one thing to note about the veggies is that you would prefer not to slash them excessively little. Keep them at a 2 inch to 1.5 inch hack so they don't get soft in the moment pot, thus you get that Chinese dish feel to it with the bigger lumps of veggies.

Also try our recipe Sticky Sesame Chicken Pieces

It's completely Paleo, sugar free, gluten free, and made in less 30 minutes. The simplicity of this recipe makes it perfect for a weeknight meal that's family friendly, or for Whole30 meal prep.

Ingredients
For the Chicken:

• 2 tablespoons sesame oil
• 1.5 pounds boneless, skinless chicken breasts, diced into 1.5 inch-2 inch pieces (about 3 large chicken breasts)
• 1 medium red onion, halved and then chopped into 1 inch pieces
• 1 red pepper, seeds and stem removed and then chopped into 1 inch-2 inch pieces
• 3/4 cup canned pineapple chunks
• 1/2 teaspoons salt

For the Sauce:

• 1/3 cup rice vinegar
• 1/3 cup Primal Kitchen Whole30 Approved Ketchup
• 2/3 cup pineapple juice from canned pineapple
• 1/2 cup coconut aminos
• 1 tablespoon minced garlic
• 1 teaspoon Chinese 5 Spice seasoning (omit if you don’t have it)
• 2 tablespoons arrowroot flour mixed with 1/3 cup cold water for thickening

Instructions

1. Select “sauté” mode on the instant pot and add the sesame oil to the pot. Once hot, add diced chicken and salt and sear for 1 minute on each side, flipping using tongs
2. Press “cancel” and then add in the peppers, onions and pineapple chunks to the top of the chicken. Do not stir
3. Mix together all sauce ingredients except for the arrowroot flour and water in a small bowl. Add the sauce into the instant pot, close the lid, and set to “manual high pressure” for 5 minutes. Make sure the venting valve is set to sealed
4. Once done, do a quick release and remove the lid. With a slotted spoon, remove the chicken and vegetables and place into the serving dish
5. Select “sauté” mode again. Mix the arrowroot and cold water together until it dissolves and pour mixture into the remaining liquid in the instant pot. Stir to combine and let it come to a rolling simmer
6. Sauce will begin to thicken, keep stirring for about 2 minutes and once the simmer slows to a slow rolling bubble, sauce is done. Pour sauce over the chicken and vegetables, add sesame seeds, green onions or cilantro to preference and serve with cauliflower rice!

Skillet instructions

1. Add sesame oil to a large rimmed skillet on medium-high heat. Once hot, add chicken and sear on both sides about 2 minutes per side. Then, add in the onions, peppers and pineapple. Stir to combine and let cook for about 3 minutes.
2. Combine all sauce ingredients except for the arrowroot and water in a small bowl, and then pour mixture into the skillet. Stir to combine, bring to a simmer and then reduce heat to medium and then cook for 10-15 minutes.
3. Once chicken is cooked through, remove chicken and vegetables with a slotted spoon leaving just the liquid in the skillet. Mix arrowroot flour and water in a small dish until arrowroot is dissolved and then pour into the remaining liquid. Bring the liquid to a simmer once again, stirring often.
4. Sauce will begin to thicken and once the simmer slows to a rolling bubble, either add the chicken and veggies back into the skillet to coat with the sauce, or pour sauce over the chicken and veggies!
5. Garnish with sesame seeds, green onions or cilantro, serve over cauliflower rice and enjoy!

Read more our recipe : Asian Chilli Garlic Prawns

For more detail : https://bit.ly/2GeXsvl