No thanks to our Celiac disease, getting tasty Asian food that won’t kill us is rather difficult. Traditionally prepared soy sauce contains wheat/gluten and the gums and starches to thicken restaurant sauces make our bellies grumble. The high sodium content and MSG makes us feel awful.
Oh — but how I STILL miss eating at the little Peking Garden at the end of my street…
desperation inspiration, I began fooling around in the kitchen to make my own speedy version to rival take-out. It needed to be flavorful, economical (I use chicken thighs), easy to assemble, and QUICK to cook!
Asian Herb Instant Pot Chicken
You’ll notice I use fresh herbs in this recipe. The Instant Pot wonderfully preserves the flavors of fresh herbs — unlike any other cooking method I’ve seen. If you don’t have fresh herbs, you can use dried ones. But just know… you’ll be missing out. 🙂
My family loved it!
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