2lbs.chicken thighs or breastscut into bite sized pieces
1tsp lemon zest
1/2 cup fresh lemon juice
1/4cupsoy sauce
1/4cupwater
1/3cuphoney
2-3Tbspbrown sugarto taste
2tsprice wine vinegar or white vinegar
1/2tspgingerminced
1/2tspgarlicminced
1/4tspred pepper flakes
1/2tspsalt
3TBSPcornstarch
3Tbsp water
green onionschopped
Instructions
Trim fat off of chicken thighs, cut into bite size pieces and put into Instant Pot.
Mix together all remaining ingredients except for cornstarch, water and green onions. Pour over chicken.
Lock on lid and select manual, high pressure and set to 3 minutes. When cook time is over do a quick release. Carefully remove lid.
In a small bowl combine cornstarch and water, stir until smooth. Add into pot. Turn pot onto saute and simmer until sauce thickens. Serve over rice and topped with green onions.
Notes
Crock Pot Instructions: Add chicken and sauce to Crock Pot and cook on low for 4-5 hours. Add in the cornstarch mixture the last 30 minutes.