Ingredients
1 tsp corn starch
1 tsp soy sauce
1/2 tsp cooking sherry
1 egg white
1 lb boneless, skinless chicken thighs
2 tbsp sesame oil
2 tbsp butter
1 C onion, chopped
2 garlic cloves, minced
2 eggs plus one yolk
2 C basmati rice*
3 C chicken stock
1/3 C soy sauce
2 C frozen veggies
Instructions
Combine the corn starch, 1 tsp soy sauce, 1/2 tsp cooking sherry and 1 egg white in a dish.
Place chicken in mixture and coat well.
Cover and refrigerate 30 minutes.
Preheat IP on saute and add sesame oil.
Brown chicken thighs on both sides and set aside.
Remove excess oil with a paper towel.
Add the butter to the pot and saute the onion, removing stuck bits while stirring.
Add the garlic and saute one minute.
Add the egg yolk and two more eggs.
Scramble for a minute or two.
Add the basmati rice, chicken stock and 1/3 cup soy sauce.
Stir well then place the chicken on top.
Close the lid and turn the steam vent to closed.
Press the keep warm/cancel button to reset the unit.
Press manual and adjust the time to 10 minutes.
Quick release the steam when the unit has finished counting down.
Remove the chicken and dice.
Stir in the frozen vegetables and diced chicken.
Notes
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