[Healthy] [Company]
Makes 12 servings
Fast 1-minute cook time
Lightly coat a 4- to 6-qt. electric or stove-top pressure cooker with cooking spray. For an electric cooker, use the saute setting to cook and stir chicken 5 minutes or until no longer pink. For a stove-top cooker, cook directly in the pot over medium heat. Thinly slice white portions of green onions. Bias-slice green onion tops; set aside. Add white portions and the next eight ingredients (through pepper) to pot. Add broth. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat. Once up to pressure, remove from heat.
For both models, release pressure quickly. Carefully open lid. Strain mixture into a serving bowl; reserving cooking liquid. Stir hoisin sauce and green onion tops into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce, sesame seeds, and reserved cooking liquid for drizzling.
Slow 4-hour low or 2-hour high cook time
Lightly coat a large skillet with cooking spray. Cook and stir chicken over medium-high heat 5 minutes or until no longer pink. Thinly slice white portions of green onions. Bias-slice green onion tops; set aside. In a 3½- or 4-qt. slow cooker combine cooked chicken, the white parts of green onions, and the next eight ingredients (through pepper). Pour broth over all. Cover and cook on low 4 to 5 hours or high 2 to 2½ hours.
Strain mixture into a serving bowl, reserving cooking liquid. Stir hoisin sauce and green onion tops into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce, sesame seeds, and reserved cooking liquid for drizzling.
Per serving 149 cal., 7 g fat (2 g sat. fat), 65 mg chol., 354 mg sodium, 6 g carb., 1 g fiber, 2 g sugars, 16 g pro.
To make hot mustard, in a bowl stir together 2 Tbsp. mustard powder (such as Colman’s) and 2 Tbsp. cold water. Let stand 15 minutes; use immediately.