CHICKEN SALAD W APPLES RECIPES

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Steps:

• Season roast with salt and pepper.
• Set your Instant Pot to the Sauté setting. When display reads "hot", melt the butter or ghee, and brown the roast on all sides.
• Remove the roast from the cooker and add onions, garlic, and broth. Scrape brown bits from the bottom of the pot.
• Return roast to the Instant Pot. Using the Manual setting, adjust to high pressure and set to cook for 45 minutes.
• When time is up, use the quick release method to release pressure and quickly add sauerkraut and apples to the cooker.
• Bring back to full pressure for 5 minutes and again use the quick release method.
• Slice and serve with sauce. Enjoy!