Ingredients

Chicken & Sauce

• 5 lb boneless skinless chicken thighs
• 3 tbsp gochujang (Korean chili paste)
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• ¼ cup chicken broth

Zucchini Base

• 4 medium zucchini, diced into ½-inch cubes (~2 lb)
• 1 tsp olive oil
• Salt and pepper to taste

To Serve

• 3 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Mix the sauce. Whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and chicken broth in the bottom of the Instant Pot.
2. Add chicken. Add chicken thighs and toss to coat.
3. Pressure cook. Seal the lid and cook on Manual / High Pressure for 15 minutes. Natural release for 10 minutes, then quick release the rest.
4. Shred and reduce. Remove chicken and shred it with two forks. Switch Instant Pot to Sauté and simmer the sauce for 5–7 minutes until slightly thickened. Return shredded chicken to the pot and toss to coat.
5. Cook the zucchini. While the sauce reduces, heat olive oil in a large skillet over medium-high heat. Add diced zucchini in a single layer, season with salt and pepper, and cook 5–6 minutes, stirring occasionally, until just tender and lightly browned. Do not overcrowd — cook in batches if needed.
6. Portion and store. Divide zucchini into containers and top with saucy chicken. Garnish with green onions and sesame seeds. Store chicken and zucchini separately if possible to prevent sogginess. Keeps 5 days in the fridge.

Macros

Whole Dish

Per Serving

572 calories, 59g protein, 34g fat, 9g carbs, 2g fiber, 6g sugar