✤24 oz boneless, skinless chicken thighs
✤2 tbsp chicken stock
✤1/4 cup rice vinegar
✤6 tbsp (96g) hoisin sauce
✤2 tbsp soy sauce or tamari
✤1 tbsp chili-garlic sauce or sriracha
✤4 tsp garlic, minced
✤4 tsp fresh ginger, minced
✤1/4 cup (~55g) jalapeño, minced
✤1 cup (~200g) red bell pepper, chopped
✤1 cup (~140g) water chestnuts, chopped
✤4 green onions, chopped, green & white parts separated
✤1 head of Butter or Boston lettuce
✤2 tbsp sesame oil
✤Optional garnish: 1/4 cup chopped almonds or peanuts
❖Place the chicken thighs in the inner pot of an instant pot. Add the stock, rice vinegar, hoisin, soy sauce, chili sauce, garlic & ginger, stirring gently to combine. Lock the lid into place, then select “Manual” and set to High for 7 minutes.
❖When cooking is done, quick release the pressure. Unlock and remove the lid, then transfer the chicken to a cutting board.
❖Add the jalapeño, red bell pepper, water chestnuts & white green onions to the sauce in the pot. Select “Saute” and set to medium heat. Bring to a simmer and cook, stirring occasionally, until vegetables have softened somewhat and sauce has thickened, 6-8 minutes.
❖Chop the chicken into small pieces, then add back to the pot along with the sesame oil. Stir together a few minutes to rewarm chicken.
❖To serve, spoon some of the mixture into each of the lettuce leaves as desired. Top with the green part of the green onions & optional nuts.
