Instructions

In a small bowl, combine the salt, pepper, and garlic powder. Pat the chicken dry with paper towels. Season both sides of the chicken with the seasoning.
In a medium sauce pan, start the rice and cook according to the instructions. Reserve 1/2 the rice for Greek Ground Turkey Bowls once done.
While cooking, press SAUTÉ (on “Normal”) on the Instant Pot and add the olive oil. Once heated, add the chicken breasts, cooking in batches, about two minutes on each side until browned. Hit CANCEL on the Instant Pot. Remove the chicken.
Add the Mongolian Chicken Sauce and scrape up the browned pieces from the bottom. Add the chicken back and secure the lid on the Instant Pot, so the valve is sealed. Cook the chicken on HIGH for 7 minutes. Press CANCEL and release the pressure on the Instant Pot.
Remove the chicken and let rest for 4 minutes before cutting two of the breasts into chunks. Reserve the other two breasts (shred it before refrigerating so you can add it easily to White Chicken Chili).
While waiting, turn the Instant Pot back to SAUTÉ, and stir the cornstarch in a small bowl with double the amount of water, whisking until smooth. Whisk the cornstarch slurry into the sauce until combined. Stir occasionally while thickening (it will start to boil), hitting CANCEL once thickened (2-3 minutes).
Add the chunked chicken back to the sauce, topping with Onion and Broccoli florets (don’t stir), sealing the lid again, and hitting the STEAM button and then “Low” pressure for 5 minutes.
Remove the lid from the Instant Pot, and stir together. Taste and season with salt if needed.
On each plate, top the broccoli and chicken with sesame seeds and Green onions and serve over rice.

Mongolian Chicken and Broccoli

Ingredients

Instructions

Notes

Nutrition Facts

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