5 Scallions chopped, white and green parts separated
3/4cup frozen edamame
1-1.5 cupscooked basmati rice
Combine the chicken, soy sauce, water, sake, brown sugar, garlic, white parts of the scallions, ginger, and rice vinegar into your Instant Pot liner. DO NOT add cornstarch here.
Put the lid on, move the valve to the sealing position, and set the time on manual high pressure for 10 minutes
After the 10 minute pressure cycle, quick release the pressure.
Combine the cornstarch and water in a small bowl to create a slurry. Add the slurry to the instant pot liner and give a gentle stir. After a few minutes the sauce should thicken. If it doesn't, turn the saute feature on for 1-2 minutes.
Assemble meal prep bowls by dividing the rice, edamame, and chicken into meal prep containers. Depending on your portion sizes this makes 2-3 meal prep bowls.
Garnish with sesame seeds and green parts of the scallions.
Store in the fridge for maximum 4 days, or in a freezer safe container for up to 4 months.
This recipe is designed to be saucy, but you can easily add 4-5 more chicken thighs without having to adjust the sauce, if you would like a couple more meal prep bowls. Remember you will need more rice if you do this.