SLOW COOKER OR INSTANT POT GENERAL TSO’S CHICKEN

By Muzungu

Ingredients

• 1.5 lbs chicken breast cut into 1-2 inch pieces
• 3 tbsp arrowroot powder
• 2 tbsp avocado oil or olive oil
• 1/2 cup coconut aminos or soy sauce
• 1/3 cup white wine vinegar
• 2 tbsp tomato paste
• 1 tbsp honey
• 1 tbsp almond butter or favorite nut butter
• 1/4 cup coconut sugar
• 2 cloves garlic crushed
• 2 tbsp fresh minced ginger
• 3 tbsp red hot chili pepper chopped*
• 1/2 cup water
• 2 tbsp sesame seeds optional
• 1/4 cup chopped green onion optional

Preparation

Step 1

Place your chicken into a air tight container or large ziplock bag. Sprinkle the arrowroot powder on the chicken, and shake to coat so each piece is covered.
Select the saute function. Once hot, add your cooking oil. Place garlic and chicken in the Instant Pot. Saute for just a few minutes, until the chicken is lightly browned on each side. Select the cancel function.
In a medium sized bowl mix together these ingredients: coconut aminos or soy sauce, vinegar, tomato paste, honey, almond butter, sugar, ginger, chili flakes, and water. Whisk until somewhat smooth (may be chunky from the paste and nut butter). Pour on top of the chicken.
Secure the lid to your Instant Pot. Select the Manual function, and cook on high pressure for 8 minutes. Use a quick release, and once steam is completely vented, open the lid.
Check to see if the sauce needs to be thicker. Add in an additional tbsp or arrowroot powder for thicker sauce, and select the saute function. Cook for an additional 5 minutes.
Serve with rice, or cauliflower rice. Top with sesame seeds and green onion to serve.