Description
A flavorful and sticky Korean chicken recipe made in the Instant Pot or slow cooker, featuring a blend of soy sauce, honey, Gochujang, and aromatic spices, served over steamed rice with a side of kimchi and mango.
Ingredients
Units
Scale
Main Ingredients:
- 1 1/2 lb boneless skinless chicken breasts
For the Sauce:
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 1–2 tbsp Gochujang (Korean chili paste)
- 2 tbsp toasted sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
For Serving:
- Steamed white rice
- 1 cup kimchi
- 1 mango, sliced
- Toasted sesame seeds and green onions
Instructions
- Instant Pot Instructions: In the Instant Pot, combine soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add chicken, coat with the sauce, and cook on high pressure for 8 minutes. Release pressure, thicken sauce if needed. Serve over rice with kimchi, mango, sesame seeds, and green onions.
- Slow Cooker Instructions: In a crockpot, mix water, soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add chicken, cook on LOW for 3-4 hours or HIGH for 2-3 hours. Thicken sauce if required. Serve as in the Instant Pot method.
Notes
- You can adjust the spice level by increasing or decreasing the amount of Gochujang.
- Feel free to add more vegetables like steamed broccoli or carrots for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 16g
- Sodium: 1100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
