Shredded Chicken, Asian Style (Gluten- And Dairy-Free)

By: Ale Crovetto

Shredded Chicken, Asian Style (Gluten- And Dairy-Free)
cuisine icon Course
Dinner, Lunch
cuisine icon Diet
Gluten Free, Lactose Free
cuisine icon Keywords
4 servings, broccoli head, chicken, chicken breast fillet, cook 10 min, corn starch dissolved in 5 tbsp water, dinner, garlic powder, ginger, gluten free, gluten-free shoyu or soy sauce, lactose free, lunch, meat, prep 5 min, salt, sesame seeds, water

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
4 Servings
Ingredients
  • 1 chicken breast fillet
  • 1 tbsp Ginger
  • 3 tbsp garlic powder
  • ¼ cup gluten-free shoyu or soy sauce
  • ½ cup Water
  • 2 tbsp sesame seeds
  • 1 tsp salt
  • 1 broccoli head
  • 2 tbsp corn starch dissolved in 5 tbsp water
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Add the chicken, water, ginger, garlic, salt, shoyu or soy sauce, sesame seeds and stir.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level Medium, and set time to 3 Minutes.
  • Once the time is up, turn the pressure release handle and wait for all the steam to be released. Then open the lid and you will see that the chicken has fallen apart.
  • Press Saute for 2 Minutes, add the dissolved corn starch, and the chopped broccoli. Continue stirring until the 2 minutes are up and it’s ready.
  • Serve with sesame seeds.
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