sticky sesame chicken
| 4 big | chicken breasts |
| 6 tbsp | rice vinegar |
| 6 tbsp | soy sauce |
| 2 tbsp | hoisin sauce |
| 1 tbsp | honey |
| 1 tbsp | cornflour |
| ¼ tsp | ginger, minced |
| 1 clove | garlic, minced |
| ¼ tsp | red chilli flakes |
| 1 tbsp | sesame seeds |
| 1 | spring onion, thinly sliced |
| cut the chicken into bitesized chunks |
| spray the bottom of the instant pot bowl with a little oil and press ‘Saute’ |
| add the chicken and cook for 2-3 minutes, until the chicken is white all over (don’t worry if it isn’t cooked all the way through) |
| in a jug mix together the rice vinegar, soy sauce, garlic, ginger, chilli flakes, hoisin sauce and honey |
| pour the sauce over the chicken, put the lid on and switch to ‘Manual’ mode |
| programme the machine for ‘high pressure’ for ten minutes and leave to cook |
| once finished, use the quick release method |
| in a bowl mix together the cornflour with one tbsp cold water to get a thick sauce |
| switch the instant pot back to ‘saute’ mode and pour in the cornflour |
| stir gently until the mixture thickens, and serve |
| sprinkle over the spring onion and sesame seeds |