(Prep + Cooking Time: 40 minutes | Servings: 6)
2 lbs. boneless; skinless chicken thighs, halved
6 dried red chiles
1/4 cup soy sauce
1/4 cup rice wine
1/4 cup toasted sesame oil
1/4 cup chopped fresh Thai basil
1/4 cup crushed garlic cloves
1 tbsp. cornstarch mixed with 1 tbsp. water
2 tbsp. julienned fresh ginger
Salt to taste
Now Press “Sauté” on the Instant Pot. When the pot is hot, add the sesame oil. When the oil is hot, add the chiles, garlic and ginger
Cook, stirring frequently, until the ginger and garlic are just starting to crisp, about 2 minutes. Now Press “Cancel”.
Add the chicken, soy sauce and rice wine to the pot and season with salt. Stir to combine.
Now secure the lid on the pot and close the valve. Now Press “Manual” and set the pot at “High” pressure for 7 minutes
After completing the cooking time, allow the pot to stand undisturbed for 10 minutes, then release any remaining pressure
Now Press “Sauté” on the Instant Pot. Add the basil and stir to combine. When the mixture comes to a boil, sprinkle over the xanthan gum and simmer until slightly thickened, 3 to 4 minutes. Now Press “Cancel”. Serve.