Ingredients
- 4 4 4 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 1/2 1/2 cup fresh squeezed lemon juice
- 1/4 1/4 1/4 cup low sodium soy sauce
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup brown sugar
- 1/4 1/4 1/4 cup sugar
- 2 2 2 teaspoons rice vinegar
- 1/2 1/2 1/2 teaspoon ground ginger
- 1/2 1/2 1/2 teaspoon chili-garlic sauce
- 3 3 3 tablespoons cornstarch
- 3 3 3 tablespoons cold water
- Zest Zest of one lemon
- 2 2 2 green onions, chopped
- Red pepper flakes for garnish, optional
Preparation
Step 1
DIRECTIONS:
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).
Note:
You can cook rice at the same time you cook the chicken. Here’s how I to do it. Use a 7×3 inch round cake pan or similar dish, and add rice ingredients. Place a rack on top of the chicken in the pressure cooking pot, and place the cake pan on top of the rack. Use this rice recipe https://www.pressurecookingtoday.com/pressure-cooker-white-rice/ and be sure and do a 10 minute natural release.