Washington State realness has settled in--what with the sporadic rain showers and grey skies. Summer season, like a cold, unfeeling lover, didn't care enough to break up with us in person. Summer season just up and ghosted us. Oh well. We move on and pack away the shorts and crop tops. Sweater weather is upon us.
This recipe took 30 minutes to make from prep to cook time. It's delicious, easy, and pretty to look at. I paired it with a purple cabbage, broccoli, and rice mix--topped with nori flakes to make it a complete and hearty meal. It's worth mentioning that there are more cabbage and broccoli than rice because I prefer my son getting his fiber and nutrients in. The rice is just to appease the Asian in me that simply needs the presence of this holy grain. LOL.
INGREDIENTS
For the chicken
1/3 cup raw honey
4 cloves minced garlic
1/2 c ketchup
1/2 c low sodium soy sauce (you can swap it with liquid aminos if that matters to you)
1/2 tsp dried oregano
2 TBS fresh parsley (or 1 TBS dried parsley if fresh isn't an option)
1 TBS sesame oil
4-6 skinless, boneless chicken thighs
salt, pepper
chopped scallions for garnish
For the rice:
cooked basmati rice
2 cups chopped purple cabbage
2 cups par-boiled broccoli florets, roughly chopped
seaweed flakes (optional)
DIRECTIONS:
In a small mixing bowl, whisk together all the listed ingredients for the chicken dish except for the scallions. Set this aside once combined.
Turn on IP to sauté mode and heat up a tablespoon of sesame oil.
Take your chicken thighs and season with salt and pepper and cook it in the IP until both sides have started to brown. This should take about 3 minutes per side--2 if the fillets are thin.
Switch your IP to manual pressure cook mode. Pour the honey and garlic soy sauce mixture over the chicken and lock the lid on. Pressure cook for 20 minutes. When it's done cooking, release the pressure valve and give it about 5 minutes.
Let's get the rice together.
In a small pan, heat up a little bit of avocado oil and sauté the purple cabbage until it's mostly cooked but not too tender. It is best when there's still a good crunch to it. Season with a bit of salt and pepper. When done cooking, squeeze some lemon juice over it and toss to distribute the acidity. The lemon juice will bring a vibrance to the flavour and colour of the cabbage. I partly boiled the broccoli for 2 minutes before cooking the rice. When rice is cooked, put about a cup of the cooked rice into the pan with the cabbage, add the broccoli, and then start plating.
Scoop the cabbage and broccoli rice onto your serving dishes, take your kitchen scissors and snip and sprinkle the seaweed over the rice. Place a chicken thigh on the plate and drizzle with sauce. Garnish with chopped scallions and sesame seeds. Enjoy!
Edited to add:
If you want a low carb or keto-friendly version, just swap the honey with monk fruit sweetener, erythritol, or your preferred sugar and honey substitute. You can also replace the ketchup with a keto ketchup.
Comments