• 4 large boneless skinless chicken breasts, diced (about 2 lbs.)
• 1/4 cup soy sauce
• 1/4 cup water + 3 tablespoons water, divided
• 2 tablespoons brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon chili garlic sauce
• 1/2 cup orange marmalade
• 3 tablespoons cornstarch
• 2 green onions, chopped, optional
• red pepper flakes, optional
Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine.
In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy.
Serve topped with green onions and red pepper flakes if desired.
Yield:6 servings