Instapot Sweet and Sour Chicken
about ⅓ cup servings
Ingredients
- 16 ounces chicken breast
- ½ white onion
- ½ bell pepper
- 1 teaspoon sesame oil
- 2 cloves minced garlic
Sauce
- ½ cup apple cider vinegar
- ¼ cup sugar free ketchup G Hughes
- ⅛ cup soy sauce low sodium
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 4 tablespoons brown sugar replacement Swere
Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Cut chicken, onion and pepper up into bite-sized pieces, about 1 inch by 1 inch. Set aside
- Add all ingredients, except sugar, for the sauce in a small bowl, stir together
- Turn Instapot to the saute setting. Add oil and heat up. Add garlic and saute for 1 minute
- Add diced chicken and saute for about 30 seconds per side
- Turn the instapot off
- Add cut up onion and pepper on top of the chicke, top with the sauce
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 4 minutes and start it
- Once completely cooked, vent and de-pressurize the instapot then open the lid
- Remove the chicken and veggies with a slotted spoon and place in a large bowl
- Set the instapot to the saute setting and stir in the sugar, 1 tablespoon at a time
- In a small bowl, stir the slurry ingredients together
- Add the slurry to the sauce (in the instapot) and stir together
- Bring to a slight simmer and stir constantly, until thickened, about 2-3 minutes. Be sure to scrape the bottom so it does not burn
- Once thickened, pour sauce over the chicken and veggies
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 3
💙: 1
💜: 1
✔️: 135 calories
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