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10
Balsamic Honey Glazed Chicken Sauté
Function: Sauté
Serves: 4
Ingredients
4-Fresh Boneless Skinless
Chicken Breasts
2-Tbsp Olive Oil
1/4-Cup Balsamic Vinegar
1-Tsp Garlic (minced)
1/2-Tsp Salt
1/4-Tsp Black Pepper
1/2-Cup Chicken Stock
2-Tbsp Honey
*Always unplug your Multi
Rice Cooker when not in
use.
Directions
Season the chicken with salt and pepper.
Plug in your Multi Rice Cooker place the ‘Non-Stick
Inner Pot’ into your Multi Rice Cooker and turn the
knob to the desired setting, ‘Sauté’, the default is
<00:15> minutes. If you need more time, press
‘Timer’ and add more time by going clockwise, press
‘Start’ when ready.
Using cooking mitts and caution of heat: In the non-
stick Inner Pot, heat oil and sauté the chicken for 3-4
minutes on each side until lightly golden. Remove
the chicken from the inner pot, place in a bowl and
cover to keep warm.
In a glass measuring cup or small bowl, combine the
chicken stock, balsamic vinegar, and honey. Stir to
dissolve the honey. Add the garlic to the inner pot
and sauté for 30 seconds. Stir in the chicken stock
mixture and bring to a boil. Add chicken back to the
inner pot, cook for 3 to 5 minutes until the chicken is
cooked through. The chicken is done when it feels
firm to the touch and a meat thermometer inserted
in the center reaches 170°F.
Once the time is reached machine will beep and
switch to active mode <- - - ->. If more time is
needed repeat and set timer for an additional 1-5
minutes, depending on your preference of doneness.
When done, serve each piece of Balsamic Honey
Glazed Chicken with a drizzle of glaze. Tip: Serve over
rice or with sauteed vegetables. Enjoy!
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