Chicken Negimaki

With the pot-in-pot method, it’s easy to make this tasty ginger and garlicky treat of chicken breasts rolled around scallions and lacquered in a sweet-and-salty sauce. To create the rolls, the recipe requires chicken cutlets, not just boneless skinless chicken breasts. You can sometimes find the cutlets in the meat case at the supermarket. You can also DIY it by putting a chicken breast between two sheets of plastic wrap, then flattening the chicken with the smooth side of a meat mallet or the bottom of a heavy saucepan. Give it forceful, straight downstrokes so that the meat doesn’t thin out at its edges. (And repeat with three more breasts and clean sheets of plastic wrap each time.) Or you can ask the butcher at your supermarket to do the job for you. (Tip well!)

Cuisine

Japanese

Course

Dinner, Main Course, Side Dish

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 4 servings, Bruce Weinstein and Mark Scarbrough, contributed, dinner, easy, honey, instant pot chicken recipe, japanese, main course, medium garlic cloves, medium scallions, minced peeled fresh ginger, pressure cook, regular or low-sodium soy sauce, sesame seeds, side dish, six-ounce boneless skinless chicken breasts, water

Servings

4 servings

Ingredients

1 1/2 cups water
1/2 cup regular or low-sodium soy sauce
1/4 cup honey
1 tbsp minced peeled fresh ginger
2 medium garlic cloves
4 six-ounce boneless skinless chicken breasts
12 medium scallions
sesame seeds

Instructions

Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Put a pressure-safe rack or trivet in the insert.
Whisk the soy sauce, honey, ginger, and garlic in a 2-quart, 7-inch-round, high-sided, pressure-safe baking or soufflé dish.
Lay one pounded chicken breast on your clean work surface or cutting board with one of the two shorter sides facing you. Put a quarter of the scallion pieces along the bottom edge closest to you. Mix up green and white parts so that there are some of each. Roll up the chicken, starting at the edge with the scallions. Set this roll seam side down in the sauce and spoon some of the sauce over it. Repeat to make three more rolls and place in the baking dish. Seal it tightly with aluminum foil and set it on the rack. Lock the lid on the cooker.
Press Pressure Cook/Manual and set to High pressure for 30 minutes.
When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack.
Use a flexible metal spatula to transfer the chicken rolls to a cutting board. Slice them into 1-inch lengths. Drizzle the sauce from the baking dish over the pieces and garnish them with a sprinkling of sesame seeds.

Notes

Beyond
• Make an easy carrot salad. Shred carrots into a serving bowl, then make an easy dressing with sesame oil, soy sauce, and rice vinegar in a one-to-one proportion. Add some sesame seeds and/or minced chives for more flavor.
Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use
1 cup water in the insert. You must also use a 1-quart, 6-inch-round, high-sided, pressure-safe baking or soufflé dish.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 2 1/2 cups while otherwise completing the recipe as stated.

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