Description
Tender and flavorful Instant Pot Sticky Korean Chicken served over steamed white rice with a side of kimchi and mango. This dish is a perfect blend of sweet, savory, and spicy flavors.
Ingredients
Units
Scale
Main Dish:
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 1–2 tbsp Gochujang (Korean chili paste)
- 2 tbsp toasted sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
- 1 1/2 lb boneless skinless chicken breasts
For Serving:
- Steamed white rice
- 1 cup kimchi
- 1 mango, sliced
- Toasted sesame seeds and green onions
Instructions
- Instant Pot Instructions: In the Instant Pot, combine soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add chicken, coat, and cook on high pressure for 8 minutes. Release pressure, thicken sauce if needed by sautéing, then serve over rice with kimchi and mango.
- Slow Cooker Instructions: In the slow cooker, mix water, soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add chicken, cook on low for 3-4 hours or high for 2-3 hours. Thicken sauce if required, then serve as above.
Notes
- You can adjust the spice level by adding more or less Gochujang.
- Feel free to garnish with additional toppings like cilantro or chopped peanuts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
