Sesame Chicken
By :The Instant Pot College Cookbook by Julee Morrison
Sesame Chicken
Print Recipe
We love Chinese food, but we obviously can’t order takeout every time the craving hits. With the Instant Pot®, we’ve discovered just how easy it is to make some of our restaurant favorites at home. With a sweet glaze that has a little kick, this sesame chicken is even better than takeout!
Sesame Chicken
Votes: 10
Rating: 4.2
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Meat, Rice & Pastas
Duration 15-30 min
Diet Dairy Free
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Honey, Ketchup, Sesame Seeds
Prep Time 5 minutes
Cook Time 19 minutes
Servings
4 servings
Ingredients
  • 2 tbsp cornstarch divided
  • 1/4 tsp fine sea salt
  • 1 lb chicken tenders cut into 1 inch pieces
  • 2 tbsp toasted sesame oil divided
  • 1/4 cup soy sauce
  • 2 tbsp ketchup
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup honey
  • 2 tbsp Water
  • 2 tsp sesame seeds
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Meat, Rice & Pastas
Duration 15-30 min
Diet Dairy Free
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Honey, Ketchup, Sesame Seeds
Prep Time 5 minutes
Cook Time 19 minutes
Servings
4 servings
Ingredients
  • 2 tbsp cornstarch divided
  • 1/4 tsp fine sea salt
  • 1 lb chicken tenders cut into 1 inch pieces
  • 2 tbsp toasted sesame oil divided
  • 1/4 cup soy sauce
  • 2 tbsp ketchup
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup honey
  • 2 tbsp Water
  • 2 tsp sesame seeds
Sesame Chicken
Votes: 10
Rating: 4.2
Rate this recipe!
Instructions
BROWN THE CHICKEN.
  1. In a small bowl, combine 1 tablespoon of cornstarch with the salt. Toss the chicken pieces in the cornstarch mixture until it is coated evenly. Select Sauté on the Instant Pot and adjust the heat to Medium. Add 1 tablespoon of sesame oil. When the oil is hot, add the chicken and cook for about 4 minutes, turning occasionally, or until golden brown.
PREPARE THE SAUCE.
  1. In another small bowl, combine the soy sauce, ketchup, and red pepper flakes (if using) and stir until well combined. Pour this sauce over the chicken.
PRESSURE COOK.
  1. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 3 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
FINISH THE SAUCE.
  1. Unlock and remove the lid. Add the remaining 1 tablespoon of sesame oil and the honey and stir quickly to combine. Select Sauté on the Instant Pot and adjust the heat to Low. In a clean small bowl, whisk the remaining 1 tablespoon of cornstarch into the water until it is smooth. Stir this slurry into the chicken, stirring constantly for 2 minutes, or until sauce reaches the desired consistency.
FINISH THE RECIPE.
  1. Sprinkle with the sesame seeds.
14 replies
  1. Karamorales22
    Karamorales22 says:

    Very good! A little different taste than take out but it seemed “clean” and fresh. I didnt think it tasted just like only soy sauce. I might add a little more honey next time but it was great as per recipe. I served over rice and with steamed broccoli. So much better than take out, super quick and easy.

  2. Kbwild
    Kbwild says:

    After reading the reviews, I added a few more spices so it wouldn’t just taste like soy sauce. It came out great though!
    I would definitely make it again, but use less cornstarch at the end since I served it over brown rice. I believe someone else left that recommwndation.

  3. mc2ryan
    mc2ryan says:

    Great with some jasmine rice made with coconut milk. Let the diners add the pepper flakes afterward so they can control the heat.

  4. The Llama
    The Llama says:

    Absolutely delicious!! I added a bit more honey to the mix and some and about 1/4 cup of water at the end to make more sauce. Came out great!!

  5. Jen
    Jen says:

    Pretty good. I agree that there are too many steps. I’d definitely use less cornstarch at the end because the sauce was starchy. And everything seemed too salty. Maybe don’t add salt at the beginning with the cornstarch.

  6. abishop75
    abishop75 says:

    I used chicken thighs and low sodium soy sauce, otherwise I stayed close to the recipe. To me, it tastes like ketchup. What spices could I add so it didn’t taste so much like ketchup? I think next time I may add some garlic at least. Also, I added about 3/4 of the red pepper, and uff da it’s spicy!

  7. JSharkMAN
    JSharkMAN says:

    Those timings, even when I kept everything on the highest setting, gave me food poisoning on valentines day.

  8. Jenn
    Jenn says:

    I think an important step is to deglaze the pot after sautéing. Maybe this is a well know rid bit in the Instapot world but I’m new at this and kept getting the burn message. Once I deglazed, it found pressure cook and came out fine. Just sweet for my taste.

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