- 2¼ LB chicken thigh boneless and skinless (cut in large cubes)
- ¾ C chicken stock
For Teriyaki Sauce:
- ¾ C soy sauce low-sodium
- 3 TBS rice wine vinegar or apple cider vinegar
- 1½ TBS sesame oil
- 6 garlic cloves (minced or grated)
- 1½ TSP fresh ginger (minced or grated)
- 3 TBS honey
- 3 green onions (sliced)
To Finish:
- 1½ TBS light brown sugar
- 1½ TSP butter
- 2 TSP cornstarch mixed with 2 TBS room temp water to make a slurry (optional)
- Sesame seeds
Accompaniment:
- Steamed rice
- Steamed broccoli
- Cut the chicken thighs and set them aside.
- Whisk the teriyaki sauce ingredients in a bowl.
- Add the chicken to the sauce and stir through to coat.
- Set up the Instant Pot. Add chicken stock to the bottom.
- Add the chicken and all the marinade. Spread the pieces evenly.
- Secure and lock the lid. Set to Pressure Cook for 10 minutes on HIGH. Release the pressure, either natural for 5-10 minutes or quick release. Open the lid.
- Add the sugar and press the Saute function (Normal mode) and allow the sauce to come to a boil. Cook on simmer, stirring frequently until half of the liquid has evaporated and the sauce has thickened quite a bit.
- If desired, to thicken the sauce further add the corstarch slurry a bit at a time and simmer briefly until the desired thickness is reached.
- Finish with the butter.
- Press Cancel to stop the Saute function.
- Garnish with sesame seeds.
- Serve over rice and broccoli.
Yields 6 servings.
Nutrition (without rice)
Calories: 324kcal | Carbohydrates: 16g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 1825mg | Potassium: 544mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg