Instant Pot Chicken Teriyaki
Ingredients
- 2 Tablespoons Butter
- 8 Chicken thighs, boneless, skinless
- 1 Tablespoon Minced garlic
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Ginger purée
- ¼ cup White vinegar
- ½ cup Honey
- 1 cup Soy sauce
- 3 Tablespoons Cornstarch
- 3 Tablespoons Water
Instructions
- On sauté mode, heat the instant pot and melt the butter. Once the butter has melted, add the chicken cubes and garlic. Sauté for 4 minutes until the outer layer of the chicken is browned.
- Turn off sauté mode, incorporate spices, honey, and soy sauce. Pressure cook on high for 5 minutes. Once done, manually release the pressure.
- Slowly whisk in the mixture of cornstarch and water while simmering.
- Serve chicken over rice.
Christina's Notes
- Red Pepper: If you prefer a spicy kick to your chicken teriyaki, consider adding a pinch or two of red pepper flakes to the sauce. Adjust the amount according to your spice tolerance for a delightful kick.
- Brown Sugar: For a deeper and slightly caramelized flavor, you can substitute the honey with brown sugar. Brown sugar adds a hint of richness and complexity to the dish, enhancing the overall taste.
- Side Dishes: To complete your meal, consider serving your chicken teriyaki with some tasty side dishes such as rice, veggies, asian slaw, or edamame.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com