Instant Pot Chinese Chicken and Broccoli

littlesunnykitchen.com

Peggy Parsons

3 cloves ( 1 clove) garlic minced

1 tablespoon fresh ginger grated

1 pound ( 2 cups) chicken breasts cut into 1-inch pieces

1 pound ( 450 g) broccoli steamed

subheading: For The Sauce:

¼ cup ( 60 ml) low-sodium soy sauce

1 teaspoon brown sugar

1 teaspoon ( 1 tsp) sesame oil

¾ cup ( 180 ml) water or beef stock

subheading: For The Slurry And Garnish:

1 tablespoon cornstarch for the slurry (add 1 tbsp of water and mix it with the corn starch before adding to the sauce) - you might need more if your sauce isn't thick enough.

1 teaspoon ( 1 tsp) sesame seeds to garnish (optional)

Directions at littlesunnykitchen.com

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