A flavorful and easy recipe for Teriyaki Chicken served with rice, perfect for a quick weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:6 servings 1x
Category:Main Course
Method:Instant Pot
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup honey
1/4 cup rice vinegar
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cornstarch
2 tablespoons water
4 cups cooked white rice
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
In a large bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
Place the chicken thighs in the Instant Pot and pour the teriyaki sauce over them, ensuring they are well coated.
Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is complete, allow for a natural release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
Remove the chicken from the pot and set it aside on a cutting board. In a small bowl, mix the cornstarch and water to create a slurry, then add it to the sauce in the pot. Turn the Instant Pot to sauté mode and stir until the sauce thickens, about 2-3 minutes.
Slice the chicken into bite-sized pieces and return it to the pot, stirring to coat in the thickened sauce.
Serve the teriyaki chicken over cooked white rice, garnished with sliced green onions and sesame seeds.
Notes
For a healthier option, substitute half of the brown sugar with a sugar substitute like Stevia or monk fruit sweetener.
Add steamed broccoli or bell peppers to the Instant Pot during the last few minutes of cooking for added vegetables and nutrition.