Sticky Garlic Chicken

Prep 10 min · Cook 30 min · Serves 4 · Original recipe

🧾 Ingredients

Produce

• 2 garlic cloves, finely chopped
• 1 tbsp lemon juice

Proteins

• 4 boneless skinless #chicken thighs (bone-in works too)

Pantry & Dry Goods

• 2 tbsp olive oil
• 1/2 cup low-sodium #soy-sauce (or tamari)
• 1/4 cup raw #honey
• 2 tbsp toasted #sesame-seeds, divided
• 1 tsp cornstarch

Spices & Seasonings

• 1/2 tsp salt
• 1/4 tsp pepper, divided

🔪 Instructions

1. Season the chicken with the salt and half the pepper.
2. Set the Instant Pot to Sauté and heat the olive oil. Brown the chicken on both sides, then sprinkle with 1 tbsp of the sesame seeds. Select Cancel.
3. Whisk the soy sauce, honey, lemon juice, garlic, and the rest of the pepper, and pour it over the chicken, scraping up any browned bits.
4. Lock the lid, set the valve to Sealing, and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then vent the rest. The chicken is done at 165°F.
5. Move the chicken to a plate. Stir the cornstarch into 1 tbsp cold water, set the pot to Sauté, and whisk the slurry into the liquid. Simmer until the sauce thickens.
6. Pour the sauce over the chicken and finish with the remaining sesame seeds.

🍽️ Nutrition

Per thigh with sauce: 255 calories, 16g protein, 12g fat, 22g carbs. High in sodium.

📝 Notes

• Adapted for the Instant Pot from the slow cooker original (6 hrs low or 4 hrs high, browned in a skillet first).
• The pressure time and release are typical for boneless thighs, not from the source. Add a few minutes for bone-in. Adjust to how you make it.
• Re-sourced from the web on 2026-10-30; check it against the version you remember.