Asian Sesame Chicken Thighs

Asian Sesame Chicken Thighs (instant pot + GF)

Serves 4 

1/3 cup coconut aminos 

3 T coconut sugar 

1 T apple cider vinegar 

2 T sesame oil 

3 tsp crushed garlic cloves 

1 tsp pepper paste or sriacha 

Dash of ground ginger 

4 large chicken thighs (I used frozen) 

1 cup water 

2 T water + 1 T arrowroot or corn starch 

Mix everything but the chicken and arrowroot + water in a bowl to make the sauce. Place the chicken thighs in the instant pot, add the sauce, then add 1 cup water. 

Close the lid and make sure it’s on sealing. Cook for 25 mins on manual pressure (15-20 if using fresh chicken thighs), then manually release when complete! 

Then, turn the IP off and press the sauté function. Add the arrowroot and water mixture, which will help thicken the sauce and make it silky and smooth! Stir for 3-5 mins until the sauce thickens, and you’re done! 

We served this with cauliflower rice and roasted cabbage and it turned out delicious!! The sauce is to die for and I’m sure this will quickly become a family favorite!