Sweet and Sour Chicken

Comment

I really need to standardize some kind of header before I write too many recipes.

Ingredients

• 1.5 lbs of boneless skinless chicken thighs or breats, cut into 2" peices
• 1 large red bell pepper cut into 1-2" peices.
• Salt & Pepper
• 2 tablespoons of canola oil
• 1 20oz can of pineapple chunks
• 1 1/2 cups of pineapple chunks from the can
• 3/4 cups juice from the can devided 1/2 + 1/4 cup
• 1/3 cup raw apple cider vinegar
• 1/3 cup Ketchup
• 4 cloves if garlic minced
• 1 inch fresh ginger minced
• 1/8 teaspoon red pepper flakes (or more for a spicier sauce)
• 1 1/2 tablespoon corn starch
• Sliced green onions for garnish
• Toasted sesame seeds for garnish

Instructions

1. Have your ingredients cut/chopped and ready to use. Turn your instant pot to "saute" and once it reads "HOT" add the canola oil. Sprinkle your chicken with a bit of salt & pepper while waiting for the pot to heat.
2. Add chicken (in 2 batches) and cook for about 1-2 minutes on each side, turning with tongs. Do not cook the chicken through or wait for it to turn brown - searing it on both sides is the goal.
3. While the chicken sautes, whisk together the 1/2 cup of pineapple juice, vinegar, ketchup, garlic, ginger, and red pepper flakes.
4. After chicken sautes, add the sauce mixture, pineapple chunks, and red bell pepper, and bring to a simmer. Cancle saute function. Secure the lid, please the steam release to "sealing" and set to high pressure for 5 minutes.
5. After 5 minutes, quick release the pressure by turning steam release to "venting". Once the pressure is released, carefully remove the lid.
6. In a small bowl, whisk together the cornstarch with the remaining 1/4 cup pineapple juice until disolved. Then add to the pit and carefully stir. Turn pot to saute again and cook 3-5 minutes or until sauce thickens to preference.
7. Press "cancle" and allow pot to cool down a bit before serving. Serve hot, garnished with sliced green onion and toasted sesame seeds, alongde rice.

Notes

• Original recipe calls for coconut oil instead of canola oil. I don't think it really matters what oil you use
• I usually buy canned pineapple rings and slice it into chunks myself. Maybe eventually I'll find real pineapple chunks. It does provide enough juice for the recipe.
• Original recipe calls for arrowroot starch or tapioca starch instead of corn starch. I think they all turn out the same.

Molly's Notes & Review

This dish contains Ketchup, I sure hope it is Jane Approved™!

I usually do a bowl of rice in the instant pot right after this cooks and eat them together, or pack them in lunches together.

Doesn't dirty too many dishes, and is a pretty easy recipe to cook all things considered. It tastes delicious too, highly recommend.