Teriyaki Chicken

By: Lorena Salinas

Teriyaki Chicken
cuisine icon Cuisine
Asian
cuisine icon Course
Side Dish
cuisine icon Duration
15 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15 minutes, 15 minutes or less, 2 servings, apple cider vinegar or white wine vinegar, asian, chicken, cold water, cook 10 min, corn starch dissolved in 2 tbsp water, cut in thin rings, garlic, ginger, green onion, instant pot, light brown sugar, or apple cider vinegar, peeled and sliced, prep 5 min, pressure cook, side dish, soy sauce, toasted sesame seeds, used breasts

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
2 Servings
Ingredients
  • 2 pieces chicken, used breasts
  • ½ cup (120 ml) soy sauce
  • ¼ cup (20 g) ginger, peeled and sliced
  • 1 clove garlic, peeled and sliced
  • ¼ cup (60 ml) cold water
  • ⅓ cup (70 g) light brown sugar
  • 4 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp apple cider vinegar or white wine vinegar
  • 1 ½ tbsp corn starch dissolved in 2 tbsp water
  • toasted sesame seeds
  • Green part of a green onion, cut in thin rings
Instructions
  • Place the inner pot inside the Instant Pot. Add the chicken, soy sauce, ginger, garlic, water, light brown sugar, and vinegar.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  • Remove the chicken and shred with a fork.
  • Pres Saute and add the dissolved corn starch. Stir constantly until thickened.
  • Strain the teriyaki sauce. Mix with the shredded chicken and toasted sesame seeds.
  • Serve with chopped green onion and rice or other side dish.
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