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I spotted this recipe and couldn't wait to pull out my pressure cooker again, it had been a while. The chicken was delish, will make this recipe again. Thanks for sharing
This was delicious. Its def. an asian dish. My DH loved it. Its super simple to put together. This was my first time using a pressure cooker and this recipe was perfect for it. I added about 1 cup of stir-fry veggies (next time I will add them in after its finished cooking, just to steam, because they were a little overcooked), used boneless skinless chicken thighs (used half the amount of meat) and only halved the soy sauce. Its extra juicy and tender. I cooked it for 15 minutes but I don't think it needs even that much time, maybe 10 min and let it cool off on its one (a few min.) I served with fluffy basmati rice. I will def. cook this again. Thanks mmm29!
My kids rated this recipe 3 stars. They liked it "OK" and would eat it again. I cooked it for 8 minutes instead of 15, and I let the pressure release on it's own. One daughter did comment that she usually doesn't like chicken because it's too dry, but this was very moist. Next time I'll add thickener to the sauce.
My family loved this recipe.I used the 10lb. pressure regulator for my pressure cooker.Easy,fast,and the meat was very tender.
My family of 5 males finished off 4 pounds of chicken thighs this way. I browned them in batches in my non-stick grill pan to reduce the fat, adding the onions with the last batch. I did triple the sauce but that was unnecessary. I released the pressure on the cooker by placing it under running water rather than waiting. I also thickened the sauce with 1 Tbl cornstarch/recipe and next time will use 2.
Great comfort food. After the pressure released I added a package of stir-fry vegetables and simmered for an additional 5 minutes.