PALEO, GLUTEN-FREE
Serve this Asian dish by itself, over rice, or even over some spiraled sweet potatoes. Just peel two sweet potatoes, spiral, and do a quick sauté with about one teaspoon of sesame oil until potatoes are tender.
• Hands-On Time: 10 minutes
• Cook Time: 25 minutes
1 In a medium bowl, whisk together coconut aminos, tomato sauce, honey, fish sauce, hot sauce, and white pepper. Toss chicken to coat. Set aside in the refrigerator.
2 Press the Sauté button on the Instant Pot® and heat sesame oil. Add onion and garlic and sauté for about 3–5 minutes until onions are translucent. Add chicken and all of the sauce into the onion mixture. Toss to coat. Lock lid.
3 Press the Poultry button and cook for the default time of 15 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F. Using a slotted spoon, transfer chicken to a serving platter.
4 In a small bowl, whisk together arrowroot powder and water to create a slurry. Stir this into sauce in the Instant Pot®. Press the Sauté button, press the Adjust button to change the temperature to Less, and simmer unlidded for 5 minutes to thicken the sauce.
5 Pour desired amount of sauce over chicken and garnish with sliced green onions and sesame seeds.