INSTANT POT SPICY SESAME SHREDDED CHICKEN

Chinese: Bangbang ji 棒棒鸡

This refreshing spicy cold dish is perfect for hot summer days and it is so simple to make!

Ingredients

1/2 lb Chicken breast

3 slices Ginger

2 tbsp Shaoxing wine

1/4 tsp Ground black pepper and salt, to taste

1 Cucumber, julienned

1/2 tsp Salt (for cucumbers)

Sesame sauce:

2 tbsp Sesame paste/Tahini

1 tbsp Granulated cane sugar

2 tbsp Soy sauce

1 tsp Vinegar

1/2 tbsp Ginger, minced

1 tsp Sesame oil

1 tsp Chili oil, to taste

Optional: 3 tbsp Cold water

Optional: 1 tbsp Peanut butter

Steps

Instant Pot Chicken Breast:

1. Season chicken with rice wine, salt, and pepper to taste.

2. Pour 1 cup of cold water into the instant pot. Place the chicken breast on the trivet. Lay ginger slices over chicken.

3. Close the lid and cook at High Pressure for 5 min + 10 min Natural Release.

4. Open the lid carefully. Let the chicken breast rest in a large mixing bowl for 5-8 min.

5. Discard the chicken skin. Shred the meat with 2 forks.

Remove Moisture from Cucumbers:

1. Place the julienned cucumbers in a colander and season it with 1/2 tsp salt. Mix well.

2. Let it sit for 15 mins. Moisture will begin to come out of the cucumbers.

3. Drain the cucumbers and pat dry with a paper towel.

Sesame Sauce:

1. In a large mixing bowl, combine the tahini paste and sugar. Mix thoroughly.

2. Optional: Mix in peanut butter.

3. Add in the soy sauce and vinegar. Mix thoroughly.

4. Mix in chili oil and sesame oil until smooth.

5. Add in water for desired consistency.

Plating:

1. Lay the cucumber onto a serving bowl.

2. Place the shredded chicken over the cucumbers.

3. Drizzle sesame sauce over the chicken and cucumbers.

4. Top with white sesame seeds.

ALLERGENS: Contains wheat, sesame, soy. May contain peanuts.