HONEY GARLIC CHICKEN AND CARROTS IP

By MaryEllen

This recipe makes more sauce than you will use (but nutritional count is for all of it, I could not figure a way to adjust it), you can add in more chicken if desired.

Ingredients

• 44 skinless, boneless chicken thighs (can use more), trimmed of fat
• fresh ground pepper
• garlic powder
• 1/2cup1/2 cup honey
• 1/2cup1/2 cup soy sauce
• 1/2cup1/2 cup water
• 1/4cup1/4 cup ketchup
• 5cloves5 cloves garlic, chopped
• 1tablespoon1 tablespoon fresh basil, chopped
• 1/4teaspoon1/4 teaspoon red pepper flakes (more or less to desired spiciness)
• 1pound1 pound baby carrots
• 1tablespoon1 tablespoon cornstarch
• 2tablespoons2 tablespoons cold water

Preparation

Step 1

Spray Instant Pot liner with an olive oil cooking spray or use a half tablespoon olive oil (add this to the nutritional count if you use it).

Set Instant Pot to Saute / More and let it heat up for a few minutes.

Sprinkle thighs with fresh pepper and garlic powder.
Put into hot Instant Pot and brown on both sides which will only take a couple of minutes per side.

Meanwhile, in a small bowl, whisk together honey, soy sauce, water, ketchup, garlic, basil and red pepper flakes.

Add carrots on top of the browned chicken.
Pour sauce over the carrots and chicken.

Set Instant Pot to Manual / High Pressure for 5 minutes then Quick Release (QR).

Using a slotted spoon, remove chicken and carrots and set on a plate covered with foil to keep hot.

In a small bowl, mix up the cornstarch with cold water using a fork or whisk.

Add cornstarch mixture to the sauce in the Instant Pot and whisk together. Set the Instant Pot to Saute / More again. Let boil while whisking for a couple of minutes until the sauce thickens.
Spoon sauce over chicken and carrots and serve.

Serving Size: Makes 4 portions of 1.5 chicken thighs and 1/4 of the carrots.


Servings Per Recipe: 4
Amount Per Serving
Calories: 461.1

Total Fat: 15.1 g
Cholesterol: 0.0 mg
Sodium: 2,109.3 mg
Total Carbs: 54.6 g
Dietary Fiber: 3.2 g
Protein: 30.5 g