General Tso's Chicken

Total Prep & Cooking Time: 30 minutes. Makes 2 helpings. Per serving - Protein: 38 gm, Net Carbs: 12 gm, Fat: 8 gm, Sugar: 6 gm, Calories: 283.

🍳 Cook: 30 min

Nutrition

283

Calories

38g

Protein

12g

Carbs

Fat

0.25 cup	60 ml	water
1 tbsp	15 ml	olive oil
0.75 lb	340 g	chicken breast, bones and skins removed
1 tbsp	15 ml	tomato paste
1 tbsp	15 ml	ginger, minced
0.125 cup	30 ml	white wine vinegar
2 tbsp	30 ml	red pepper flakes, crushed
0.5 tbsp	7.5 ml	honey
1		clove garlic, crushed
0.125 cup	30 ml	coconut sugar
1 tbsp	15 ml	sesame seeds
0.125 cup	30 ml	scallion, chopped
1.5 tbsp	23 ml	arrowroot powder
0.25 cup	60 ml	soy sauce, low-salt
0.5 tbsp	7.5 ml	coconut butter

Prepare the scallion by chopping into small sections and set to the side.
Divide the meat into cubes and transfer with the arrowroot powder to a large ziplock bag.
Agitate the plastic bag until the chicken is completely coated.
Adjust the Instant Cooker to the mode of Saute. For the matter of 60 seconds, warm the olive oil.
Shake the excess powder off the chicken and distribute to the Instant Pot bucket along with the garlic.
Panfry for approximately 3 minutes and turn the machine off by hitting Cancel.
Arrange the meat to a plate and set to the side.
Blend the water, red pepper flakes, ginger, sugar, almond butter, honey, tomato paste, vinegar and soy sauce in a glass dish until the consistency is slightly chunky.
Empty into the pot and use a wooden scraper to separate the crust on the base of the basket for approximately 60 seconds.
Distribute the chicken back into the pot and set the pressure valve to the setting of the Sealing mode.