Ingredients
2 pounds boneless skinless chicken breast halves1/4 cup reduced-sodium soy sauce6 tablespoons water, divided 1/4 cup ketchup1/4 cup honey2 tablespoons minced fresh gingerroot2 tablespoons sesame oil1 small onion, finely chopped2 tablespoons cornstarch12 spring roll wrappers or rice papers (8 inches)3 cups broccoli coleslaw mix3/4 cup crispy chow mein noodles
Preparation
Place chicken in a 6-qt. electric pressure cooker. In a small bowl, whisk soy sauce, 1/4 cup water, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken; shred with 2 forks. Set aside.
In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Remove sauce from pressure cooker. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving.
Fill a large shallow dish partway with water. Dip a spring roll wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.
