Honey Lemon Chicken

• servings: Yield: 3–4 servings
• active time: 15 min
• total time: 30 minutes

Ingredients

1 pound boneless, skinless chicken breast

1/2 cup chicken broth

1 Tbsp low sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp butter

3 Tbsp fresh lemon juice

1 tsp lemon zest

1 Tbsp honey

1/8 tsp ground ginger

1/4 tsp garlic powder

2 Tbsp cornstarch + 2 Tbsp cold water

Salt and pepper

Sesame seeds

Green onions

Directions

Cut chicken into half inch cubes and add into the Instant Pot.

Add broth, soy sauce, rice vinegar, butter, lemon juice, lemon zest, honey, ginger and garlic powder into Instant Pot. Stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

In a small bowl stir together cornstarch and water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot until sauce thickens. Turn off saute setting.

Add salt and pepper to taste. Add in desired amount of sesame seeds and green onions. Serve and enjoy!

Notes

Make sure to cut the chicken across the grain so that the chicken can be as tender as possible. Slice across the grain. Then cut each of those wider strips crosswise into bite size cubes. All muscle has a grain to it. The placement of your knife to this grain will determine the length of the muscle fibers in an individual slice of meat, which in turn will have a profound effect on how tender or tough that meat is.