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Prep time
30 minutes
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Cook time
15 minutes
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Serves
4
Ingredients
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2 pounds
boneless, skinless chicken breasts, sliced into thin strips
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1/2 teaspoon
black pepper
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1 tablespoon
plus 1 teaspoon arrowroot powder
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3 tablespoons
avocado oil
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1/2 cup
Whole30-compliant chicken broth
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1/4 cup
coconut aminos
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1 tablespoon
rice vinegar
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2 teaspoons
toasted sesame oil
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1/2 teaspoon
Whole30-compliant fish sauce
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1/4 teaspoon
red pepper flakes (optional)
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1
(10.8-ounce) package frozen broccoli florets, or 4 cups broccoli florets, steamed (see Tips)
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2 tablespoons
sesame seeds, toasted (see Tips)
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2
green onions, sliced
Directions
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PLACE the chicken in a medium bowl and sprinkle with the pepper. Add 1 tablespoon of the arrowroot and toss to coat.
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ON a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add the avocado oil. When it’s hot, add half the chicken and cook, stirring once, until golden brown, about 6 minutes. Transfer to a plate. Repeat with the remaining chicken. Select Cancel.
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MEANWHILE, in a small bowl, whisk together the broth, coconut aminos, vinegar, sesame oil, fish sauce, and remaining 1 teaspoon arrowroot until the arrowroot is dissolved. Add red pepper flakes (if using).
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RETURN all of the chicken to the pot. Pour the sauce over the chicken. Lock the lid in place. Select Manual and cook for 6 minutes. Use quick release. Stir the chicken. Let stand until slightly thickened, 5 to 10 minutes. Meanwhile, cook the broccoli according to package directions.
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SERVE the chicken over the broccoli. Sprinkle with the sesame seeds and green onions.
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Tips: To steam fresh broccoli florets, combine in a microwave-safe bowl with 3 tablespoons water. Cover and microwave on high for 3 minutes or until crisp-tender. To toast sesame seeds, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.
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