Meal Prep: Pressure Cooker Honey-Ginger Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks
- 1 yellow onion, diced
- 4 garlic cloves, smashed
- ½ cup honey
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons grated fresh ginger
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- salt and ground black pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
- Mix chicken, onion, and garlic together in your pressure cooker insert.
- Stir honey, soy sauce, ginger, lime juice, sesame oil, and rice vinegar together in a bowl; pour over the chicken mixture and stir.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Stir the cornstarch into the water with a fork to dissolve; stir into the sauce.
- Press Sauté.
- Bring sauce to a simmer and cook, stirring frequently, until thickened, 2 to 3 minutes.
Your pressure cooker will tenderize onion and garlic and keep chicken moist while using very little oil, making it a great tool to reduce your fat intake. This recipe also calls for reduced-sodium soy sauce. These "Less Sodium" versions are made the same way as regular soy sauce, but about 40 percent of the salt is taken out post-brewing.
What others are saying
Annie Chambers Myott says:
I only subbed chicken breasts for thighs and added a little more time in the cooker. I also squeezed a little extra lime and added a tiny bit extra ginger. Yummy and so easy!!
Tarragon Boi says:
This was great! I bet you could probably get away with not using the pressure cooker and get a really similar result, but it wouldn't be as easy and the chicken would be a little more firm.
Kelly Minasi says:
Was delicious just as directed. So good, no leftovers.
Leah M says:
This was an easy recipe to make in my Multipot. I did ginger paste (added a little extra), and was pleased with the way it came out. I also used boneless, skinless chicken thighs instead of breasts.
Stephanie D says:
This was so easy. I literally threw all the ingredients in the pot and was good to go. Normally I would sear the chicken first in oil, but didn't have to do that with this recipe. It's such a time saver.
Amy D says:
Very yummy! I used ginger paste and lemon juice because that is what I had. Made enough for two adults and a toddler with enough leftover for one lunch. So I would double it next time to get some more leftovers as it tasted great reheated. Chicken was moist and not overdone. Great flavor.
Marie Murphy says:
We loved the sauce but the chicken seemed over cooked. I had a feeling 15 minutes was going to be too much but with all the positive reviews I went for it. Next time I would sear the chicken & cook for less time.
Lanny Boddy says:
I added more ginger and cooked it 12 minutes instead of 15.( as per comments). It had a pleasant taste and was filling. Over all I thought it was mushy and a poor comparison to the stir fried version of this dish I have enjoyed from local Chinese fast food.
Amanda Blackson says:
This tasted great! I will definitely up the amount of chicken for next time - 1.5 lbs wasn’t quite enough for two people to eat plus to have leftovers. Only critique I have is the prep time takes a lot longer than 5 minutes - grating ginger and cutting up chicken and veggies takes more than 5 mins
Marisa Gump says:
Unfortunately, this is the first MultiPot recipe we didn’t care for. We had high hopes based upon the reviews but it was a bit of a letdown for us. Of all of the ingredients it calls for, the predominant taste was honey. Followed the recipe exactly as written. Would definitely decrease the cooking time by a few minutes for more tender chicken. The prep time is definitely longer than 5 minutes which added to the disappointment because we couldn’t really taste many of the ingredients.
Kathy Reed says:
This was the first meal we made in our Mealthy and we are beyond impressed. We live 1.5 hours from the closest Chinese restaurant so our love for Chinese food was usually “satisfied” with frozen vegetables with flavor pouches heated in our wok. We thought that was pretty tasty until we made this dish. The flavor was wonderful and the chicken was perfectly tender and moist. Wow.
B McKinley says:
Tasted great!! I would add more ginger next time. Turned out sweeter (from the honey) than I had expected. Followed directions exactly and was enough for our family of 4 with no leftovers. Served with white rice and steamed veggies.