This is such great weeknight dinner, Throw it all in the pressure cooker, let it do its thing. Make the rice and slice your veggies. It was about 40 minutes from start to finish. Which is pretty great considering. It is gluten free, full of veggies, and takes you to flavortown.
Ginger Chicken & Mushrooms
2.5 pounds of chicken breasts, diced into chunks
1/3 cup coconut sugar
1/4 cup pure maple syrup
1 tbs ground ginger
1 cup Tamari or coconut aminos
6 green onions
4-6 cups sliced baby Bella mushrooms (4 if you like them, 6 if you love them)
1 tbs arrowroot starch
2 cups of raw white rice (yields 4 cups) - cook according to instructions.
Peeled fresh asparagus
garlic chili oil
Dice the chicken into large chunks, it will help it cook faster and more even. Dump the raw chicken, coconut sugar, maple syrup, ginger, and Tamari or coconut aminos into the pressure cooker. Set to high pressure for 20 minutes, close pressure valve. While that cooks, start the rice, and slice the mushrooms or green onions. When the chicken is done, release the pressure valve. Pull the lid off and turn on the sauté setting. Add the mushrooms and green onions to the chicken. Cook the veggies with the chicken for 5 or so minutes. Add 1 tbs of arrowroot starch to glass with about 4 tbs of water. Stir together, and add to the chicken. It will make the sauce thicken. Serve over the rice, add the fresh asparagus on top, and garlic chili oil for some spice!
P.s. If you didn't know that Disney had a classical Spotify station... now you do. 😂