Description
A delightful dish combining tender chicken with a creamy, flavorful egg sauce, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 eggs
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper.
- Place the seasoned chicken in the Instant Pot and add the chicken broth and soy sauce.
- Close the lid of the Instant Pot and cook on high pressure for 10 minutes.
- Perform a quick release on the pressure and remove the chicken.
- Whisk the eggs and cornstarch together until smooth in a separate bowl.
- Set the Instant Pot to sauté mode, add sesame oil, and slowly stir in the egg mixture.
- Cook until thickened, stirring continuously.
- Shred the chicken and return it to the pot, mixing everything together.
- Garnish with chopped green onions before serving.
Notes
Serve over steamed rice or with stir-fried vegetables. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 1g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 210mg