Ingredients
-
1 Lb with bone or 2 medium breast cut up into 1 inch squares Chicken
-
1 Inch Ginger Root
-
7-8 Cloves minced Garlic
-
1 Medium Minced Onion
-
4 Tablespoons Soy Sauce
-
1 Tablespoon White VinegarYou may also use Rice Vinegar
-
6 Whole Peppercorns
-
1 Tablespoon Corn Starch
-
1 Tablespoon Geramin La Brie’s Cunningham Blend
-
1 Cube Chicken Bouillon
-
4 Tablespoons Vegetable Oil
-
1 Spring Chopped Green Onions
Directions
Mix in the vinegar, soy sauce and the cornstarch with the chicken- this sway the chicken gets a good coating – if needed add more to coat chicken well. Turn Insta -pot into sauté mode and add the 4 Tb of oil when hot add the chicken pieces and let it brown on one side- when browned turn on the other side- Add the peppercorns, chicken bouillon, onions, garlic, ginger and the Cunningham Blend. Sauté for another 2 mins- add 1½ of water and close lid and do it on steam mode for 2 minutes.
Note: If using chicken boneless chicken breast – You may do stove top and cook chicken for 2 minutes after adding 1 cup of water- However for bone-in, Insta pot is best. Garnish with chopped green onions.
