Ingredients:
- 8 ounces kumquats
- 1/4 fresh tarragon
- 1/2 cup vegetable stock, low sodium
- 1/2 cup water
- 1 ounce light agave nectar
- 3 pounds boneless, skinless chicken breasts
- Louisiana hot sauce
- sea salt
- black pepper
- 1 Tbsp. cornstarch
- toasted sesame seeds, optional
Directions:
Cut kumquats on the diagonal. Roughly chop tarragon. Place both in base of a pressure cooker. Dice the chicken into bite-sized chunks, then place over kumquats. Pour in stock and water. Drizzle agave over chicken, then splash with enough hot sauce to thinly coat. Season with salt and pepper. Pressure cook according to your manufacturer's directions.
Drain juices into a pot and bring to a boil for ten minutes, or until it begins to reduce in volume. Create a paste with cornstarch and a little bit of juice, then whisk into pot. Bring back to a low boil, then simmer for several minutes until thickened slightly. Allow to cool just a bit until it thickens some more, then pour over chicken and kumquats. Sprinkle chicken with sesame seeds. Serve with steamed brown rice and a little bit of fish sauce.
