Frozen sweet and sour chicken1/5/2024 ![]() The sauce was also very sweet.I need to fig out the balance a bit better or cut down on the brown sugar the recipe calls for. ![]() Well anyway the sauce was very watery so u definite need 3T of cornstarch. OMG.I just realized I forgot the garlic! Lol. I did a tsp of jarred, minced ginger as couldn't find the conversion online. The sauce was just a tad needing more red pepper and maybe ginger but I am still playing with spices, substitutions (minced in jars or freeze dried) vs fresh aka garlic, ginger etc. Let me know how it turns out for you!įinally got around to making this after all! The chicken was moist and done in 40min.yes using frozen chicken breasts. If you try it, the recommended cook time is 20 minutes. *I have not tried this with fresh chicken breast but have heard mixed reviews. *optional, after I thickened my sauce, I brushed some of it over the chicken and stuck it under the broiler for a minute or 2. Serve sauce over chicken and enjoy over rice or noodles. Turn instant pot on to saute and stir until thickened. Allow to complete cycle and pressure release naturally.Ĭombine cornstarch and water and stir into pot to thicken. Press manual and adjust the time for 40 minutes. Place lid on your pressure cooker and make sure your pressure release valve is set to closed. Pour mixture over the chicken and onions. Stir together vinegar, brown sugar, soy sauce, lime (or lime) juice, sesame oil, black pepper, ginger, garlic and chili flakes. Place chicken in pressure cooker along with the sliced onion.
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