30-60 min6 peopleAmerican

Chicken Teriyaki

By Bruce Weinstein and Mark Scarbrough

6 people

30-60 min

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Max Pressure Cook, Pressure Cook, Sauté

Cuisine: American

Diet: Dairy Free

Yield: 6 people

Ingredients

3/4 cup chicken broth
1/2 cup regular or reduced-sodium soy sauce or tamari
1/2 cup frozen chopped onion
3 tbsp light brown sugar
2 tbsp fresh ginger
1 tbsp garlic
3 lbs frozen boneless skinless chicken thighs

Why use bottled teriyaki sauce when it’s so easy to make your own with all the “chicken goodness” in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it’s best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.

INSTRUCTIONS

Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.

Notes

Beyond
• For an 8-quart Instant Pot,you must increase all the ingredients by 50 percent.
• Garnish the chicken with minced scallions and/or sesame seeds.
• Or drizzle with toasted sesame oil.
• Serve the chicken teriyaki over sticky, cooked, short-grain white rice (such as sushi rice) or cooked and drained millet., *Using a –20°F CHEST FREEZER?
There is no difference in cooking times.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes