Instant Pot Sweet And Spicy Chicken Thighs Recipes

INSTANT POT® SWEET AND SPICY CHICKEN THIGHS

Instant Pot® Sweet and Spicy Chicken Thighs image

An easy weeknight meal that's ready in about 30 minutes. The sticky sauce is delicious and goes great over stir-fry veggies, lo mein noodles, or rice.

Provided by RainbowJewels

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup chicken broth
¼ cup soy sauce
¼ cup honey
4 cloves garlic, minced
½ teaspoon red pepper flakes
freshly ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon water
2 teaspoons cornstarch

Steps:

Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot®). Add chicken thighs and turn to coat with the sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken thighs and set aside, keeping them warm.
Select Saute function. Stir together water and cornstarch in a small bowl and add slurry to Instant Pot®. Cook and stir until sauce has thickened and reduced, about 5 minutes. Return chicken thighs to the sauce and toss to coat.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 21.4 g, Cholesterol 106.5 mg, Fat 17.8 g, Fiber 0.4 g, Protein 30 g, SaturatedFat 5 g, Sodium 1096.5 mg, Sugar 17.8 g

SWEET HEAT CHICKEN THIGHS

Sweet Heat Chicken Thighs image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 cup chicken stock
1/2 cup low-sodium soy sauce
1/4 cup sherry
1/4 cup brown sugar
2 tablespoons hoisin
2 tablespoons sesame oil
2 yellow onions, sliced
2 tablespoons chili paste
2 tablespoon minced ginger
3 cloves garlic, minced
4 scallions, sliced
1 small butternut squash, peeled and cubed (about 2 cups)
1 bunch kale, torn and stems discarded
1/4 cup fresh cilantro leaves

Steps:

Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.

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