Spicy Ginger Chicken

Instructions

Stove Top:

1. Add the chicken thighs to a large bowl, with the onion, garlic, ginger, and spices and mix to evenly coat.
2. Spray a frying pan over a medium high heat with some cooking oil spray.
3. Add the chicken and onion mix and fry until lightly golden.
4. Add the red chilli, apricot jam, carrots and stock.
5. Bring to a boil and then simmer for 40 mins until the chicken is lovely and tender.
6. Mix the cornstarch with a little water to make a slurry, add into the pan and stir till the sauce is thickened.
7. Season as needed and stir through fresh coriander.

Instant Pot:

1. Add the chicken thighs to a large bowl, with the onion, garlic, ginger, and spices and mix to evenly coat.
2. Set instant pot to saute mode, spray with some cooking oil spray. Once it displays hot add the chicken and onion mix and fry until lightly golden.
3. Stir in the red chilli, apricot jam, carrots and stock.
4. Add lid (close valve if not self sealing), set to manual high pressure for 8 minutes.
5. Once finished cooking, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure.
6. Carefully spoon out the chicken thighs with a slotted spoon.
7. Set instant pot to saute mode
8. Mix the cornstarch with a little water to make a slurry.
9. Stir into the sauce and stir until thickened.
10. Add back in the chicken thighs, season as needed and stir through fresh coriander.