This is a perfect transition dish for the changing seasons, holding on strong to the idea of summer and making something comforting for a quick weeknight meal. This dish definitely packs a Sriracha kick and anytime we get to add cilantro to our fix family dishes we are happy campers.
This is a perfect transition dish for the changing seasons, holding on strong to the idea of summer and making something comforting for a quick weeknight meal. This dish definitely packs a Sriracha kick and anytime we get to add cilantro to our fix family dishes we are happy campers.
Ingredients
Directions
Whisk together chicken broth, soy sauce, Sriracha and honey. Set the sauce aside. Start making steamed rice (optional).
Place chicken in the bottom of the instant pot. Cover with the sauce that was just whisked up. Place handful of apricots on top.
Close the instant pot with the value shut, and use the manual/pressure cook setting for 10 mins.
Chop cilantro and set aside.
When the instant pot is finished, do a quick release.
Remove lid from instant pot. Whisk together 3 teaspoons cornstarch and 1/2 cup water and add to the instant pot.
Sauté for 6 minutes, keep the lid off and wait for the sauce to thicken. Once that is complete, you’re ready to serve! Add cilantro, sesame seeds, and a dash of salt. Green onions would also be a great cilantro substitute.
