SHOP IVEY'S MUST-HAVES BEFORE THEY SELL-OUT AGAIN
SHOP IVEY'S MUST-HAVES BEFORE THEY SELL-OUT AGAIN
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1

2 people

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2
2 People

INGREDIENTS

  • 1 lbs of chicken breast
  • Sauce

  • 0.13 cup low sodium chicken broth
  • 0.13 cup cup + 2 tbs coconut aminos
  • 0.13 cup rice wine vinegar
  • 1 tbsp raw honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 1 grated garlic cloves
  • 0.5 tsp brown rice flour
  • 0.5 - 1 heads of lettuce (iceberg, butter or Bibb)

INSTRUCTIONS

  • In the pot, mix together all ingredients, EXCEPT the brown rice flour.
  • Add chicken breasts to the pot
  • Close and seal lid, making sure your valve is set to seal
  • Pressure cook on high for 10 minutes (some buttons read manual, some read pressure cook)
  • Release pressure and turn pot off
  • Remove chicken and place on a cutting board to shred
  • Add the 1 tsp of brown rice flour to the pot, stir together and press the sauté button.
  • Sauté for 5 minutes
  • Add the shredded chicken back to the pot and stir to coat
  • Arrange in your lettuce cups and garnish with chopped green onion, diced red pepper, cilantro and toasted sesame seeds.
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