Ingredients
Prep
- 2 lb boneless chicken thighs
- 1/3 C orange marmalade
- 4 T soy sauce
- 2 T rice vinegar
- 1/2 T honey
- 3 T water
- 1/2 t fresh ginger
- 1 T minced garlic
On Cooking Day
- 1 1/2 T cornstarch
- 1 1/2 T water
- 2 bag frozen rice steamers
- 8 oz sugar snap peas
Instructions
To Assemble
- Cut chicken thighs into bite-sized pieces.
- Add chicken and all other ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
- Add prepped ingredients to Instant Pot. Pressure cook on high pressure for 8 minutes. Use quick release when done.
- Mix cornstarch and water in a small bowl. Add mixture to the Instant Pot. Press saute and cook until sauce has thickened (just a couple of minutes).
- Cook rice and sugar snap peas according to package instructions. Toss sugar snap peas with chicken and sauce.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
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If meal is frozen, press saute (high) and cook for 5 minutes with the lid on to help partially defrost.
©5dinners1hour llc 2026 · viewed on www.5dinners1hour.com on 09/11/26