Ingredients Original recipe yields 6 servings Ingredient Checklist ¼ cup 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 ¾ cup reduced-sodium soy sauce ⅓ cup rice wine vinegar ⅓ cup ketchup 3 tablespoons sweet chili sauce 2 tablespoons dark brown sugar 5 cloves garlic, minced 1 tablespoon grated fresh ginger ½ teaspoon red pepper flakes 2 teaspoons toasted sesame oil 4 green onions, sliced diagonally Directions Instructions Checklist Step 1 Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture. Step 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®). Step 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. Step 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
