Shredded Chicken, Asian Style (Gluten- And Dairy-Free)
By :Ale Crovetto
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Rating: 0
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Course Dinner, Lunch
Browse Category Dinner, Lunch
Keyword Chicken, Meat
Home Category Dinner, Lunch
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
4 Servings
Ingredients
  • 1 chicken breast fillet cubed
  • 1 tbsp Ginger can be grated or powdered
  • 3 tbsp garlic powder
  • ¼ cup gluten-free shoyu or soy sauce
  • ½ cup Water
  • 2 tbsp sesame seeds
  • 1 tsp salt
  • 1 broccoli head steamed
  • 2 tbsp corn starch dissolved in 5 tbsp water
Course Dinner, Lunch
Browse Category Dinner, Lunch
Keyword Chicken, Meat
Home Category Dinner, Lunch
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
4 Servings
Ingredients
  • 1 chicken breast fillet cubed
  • 1 tbsp Ginger can be grated or powdered
  • 3 tbsp garlic powder
  • ¼ cup gluten-free shoyu or soy sauce
  • ½ cup Water
  • 2 tbsp sesame seeds
  • 1 tsp salt
  • 1 broccoli head steamed
  • 2 tbsp corn starch dissolved in 5 tbsp water
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Add the chicken, water, ginger, garlic, salt, shoyu or soy sauce, sesame seeds and stir.
  2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level Medium, and set time to 3 Minutes.
  3. Once the time is up, turn the pressure release handle and wait for all the steam to be released. Then open the lid and you will see that the chicken has fallen apart.
  4. Press Saute for 2 Minutes, add the dissolved corn starch, and the chopped broccoli. Continue stirring until the 2 minutes are up and it’s ready.
  5. Serve with sesame seeds.
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