Lemon Chicken

By cdonhasey

Ingredients

• 4 large boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup fresh squeezed lemon juice
• 1/4 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2 teaspoons rice vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili-garlic sauce
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Zest of one lemon
• 2 green onions, chopped
• Red pepper flakes for garnish, optional

Preparation

Step 1

In the pressure cooking pot, combine the chicken, lemon juice, soy sauce, water, brown sugar, sugar, rice vinegar, ginger, and chili-garlic sauce. Stir to combine.
Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Sauté and simmer, stirring constantly, until the sauce is thick and syrupy. Stir in lemon zest. Serve topped with scallions and red pepper flakes (if using).