Sweet Sesame Chicken

Can you say healthy, dairy free, gluten free, and DELICIOUS? Well, even if you can’t, I can! This TheWholeCook recipe is super simple for new Instant Pot users (but can also be made in a traditional crockpot). The end result is moist chicken in a delicious sauce that will have you finishing your meal while looking forward to leftovers. I have served it over rice or cauli-rice, over diced potatoes, or grilled vegetables but it is also amazing on a bun with some coleslaw piled on! The leftovers will NOT go to waste and also will not last long!

Ingredients

• 4 chicken thighs (skinless & boneless) or 4 chicken breasts (skinless & boneless), either can be fresh or frozen but cooking time will vary accordingly
• 1/2 cup white or yellow onion
• 1/2 coconut aminos (or low sodium soy)
• 2 ounce tomato paste
• 1/4 cup date syrup or honey (if not doing a Whole30)
• 1/2 cup water
• 1 tablespoon garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon sesame seeds

Instructions for Instant Pot

Add all ingredients to Instant Pot except sesame seeds. Seal it and set it to pressure cook on high pressure for 20 minutes if chicken is thawed or 25 minutes if chicken is frozen.

Carefully release the steam once it is done cooking. Taste and add more salt or pepper if desired.  Pull out chicken breasts and shred with 2 forks.  Return to pot to mix well with juices. Sprinkle with sesame seeds and serve over cauliflower rice, traditional rice or roasted veges.

Instructions for Crockpot

Put all ingredients except sesame seeds in a crockpot.  Cook on high with lid on for 3-4 hours or on low for 6-8 hours.  Remove chicken breasts, shred with 2 forks and return to crockpot to mix well with juices. Sprinkle with sesame seeds before serving over cauli rice, regular rice or roasted veges.

Enjoy!