Bang Bang Chicken

You need to do some of this the day before....

Make Bang Bang sauce:

1/4 cup mayo
2 TBL Sriracha sauce
1 TBL rice vinegar
2 TBL sugar

To cut ahead of time:

2 shredded any kind of cabbage-in ziplock bag
2 med chopped tomatoes - in sealed container and drain prior to use
2 stalks of chopped green onions- in sealed container

1) In small jar or cup whisk the sriacha, chicken broth, rice wine vinegar and set aside.

2) Saute chicken and set sauce over chicken -mix. Cover and pressure cook for 6 min. make sure cooker is in sealed position. Allow 10 min. to naturally release pressure. Then release any leftover pressure.

3) Open carefully and shred chicken using 2 long forks. Let the chicken absorb into the sauce.

4) Serve over rice, noodles, wraps, tacos, or over salads.