General Tso's Chicken

Serves 4

Ingredients:

2 lbs boneless chicken, cut in 1” pieces
1 tsp Toasted Sesame oil
2 tsp canola or peanut oil
1/4 cup rice vinegar
1/4 cup soy sauce
2 cloves garlic, minced
2 tsp grated fresh ginger or 1/4 tsp ground ginger
1 Tbsp Sriracha for some heat or to taste
2 Tbsp Hoisin sauce
1/4 cup honey
3/4 cup chicken broth
1 Tbsp tomato paste
2 Tbsp cornstarch
3 Tbsp cold water

Garnish:
Sesame seeds
Chopped green onion

Optional: PIP (Pot in Pot) rice
1 cup white, long-grain rice (Jasmine works well)
1 cup of water
1 tsp butter
1/4 tsp of salt
Or
2 cups cooked white rice made separately

Directions:

Take your chicken pieces and place them in a ziplock bag or bowl. Make a marinade by mixing everything up to and including the honey and pour over the chicken. Close up the bag or cover the bowl and refrigerate for up to 30 minutes for the chicken to soak up all the flavors. While the chicken is getting happy you can prepare your rice for making it at the same time. In a small pan or oven-safe bowl, stir all ingredients together and set aside. You can go ahead and chop the green onions also while you wait and mix your cornstarch slurry.

When the time is up for the chicken to marinate, pour the entire mixture, chicken and all into the pot. Add the broth and give it a stir. Put the tomato paste on top but do not stir it in. Now is when you can add your trivet over the top and your dish of rice. Do not cover the pan of rice. Secure the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 5 minutes. When it beeps that it's done, leave it for 10 minutes natural release and then flip the valve from Sealing to Venting for a quick release and when the pin drops, press Cancel and remove the lid.

Take out rice and trivet, fluff with a fork and cover tightly with foil. Press Saute High to bring the sauce to a boil. Start adding half of the cornstarch slurry, whisk or stir until it thickens to your desired consistency, add more slurry if needed.

Serve over fluffed rice, sprinkle with the green onions, and sesame seeds.