Ingredients

• 0.25 cups cornstarch
• 1 teaspoon ground black pepper
• 2 pounds boneless skinless chicken breast halves , cut into 1-inch pieces
• 1 tablespoon canola oil
• 1 cup roasted unsalted cashews
• 0.75 cups reduced-sodium soy sauce
• 0.33 cups rice wine vinegar
• 0.33 cups ketchup
• 3 tablespoons sweet chili sauce
• 2 tablespoons dark brown sugar
• 5 cloves garlic , minced
• 1 tablespoon grated fresh ginger
• 0.5 teaspoons red pepper flakes
• 2 teaspoons toasted sesame oil
• 4 greens onions , sliced diagonally

Instructions

1. 1 Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
2. 2 Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
3. 3 Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
4. 4 Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

Nutrition per serving