Leave a Reply
Want to join the discussion?Feel free to contribute!
Easy Scallops Alfredo
Chicken Teriyaki
| By : |
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.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
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 or
1 small yellow or white onion peeled and chopped - 3 tbsp light brown sugar
- 2 tbsp fresh ginger peeled and minced
- 1 tbsp garlic peeled and minced
- 3 lbs frozen boneless skinless chicken thighs
Ingredients
|
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.
Recipe 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.
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes."
Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Very gentle flavors, perfect for picky eaters. I used 1/4th of the required amount of ginger, because I used powdered.
It takes a while to make, but the taste is delicious
Very tasty, but even with the reduced salt its still too salty for my liking.
This looks really good, I wonder if you could use boneless skinless breasts and chop them up or maybe tenders?
Tastes great! Super easy
Best turned out so delicious. I added a little bit of sesame oil as well and it was really good
Easy-Easy. They ate until there was no more. Will definitely make it again!! After reading the salty review, I mixed it with white rice made with no salt and it was perfect!
I dont like chicken thighs so i used chicken breast instead it was good but i didnt get a thick glaze at all. I had to add the chicken back in for it to actualy thicken up. Overall tasty. I think it was heavy on the soy sause but a hit with the family.
Simple and delicious!
Super easy, chicken was tender and flavorful. Definitely will make this again!!
Sauce didn’t thicken like I would have liked even after reducing for over a half hour but it did taste pretty tasty. Think next time I might try it with thawed thighs, think the frozen thighs might have watered the sauce down a bit too much.
Easy to make and delicious.
Our broth wasn’t the dark colour like in photo. It wasn’t as appetizing looking but wow did it make up for it in taste!
Couldn’t get the sauce to thicken. I think I may try to add some flour or corn starch to the sauce next time. Flavour was great!
Awesome recipe, delicious…
Love this recipe, tastes delicious. I saw some people say they couldn’t get the sauce to thicken. I added 2 tablespoons of flour and made sure to continuously stir throughout the 15 minutes of saute time. That should do it!
This was so easy and quick. It cooked to perfection!
I don’t get it. How is any of this “instant”? I can put in a skillet/pan and have chicken cooked in about 12 minutes…
Love the flavor, but my sauce didn’t turn into glaze, after boiling.
How long do you cook the chicken if it is not frozen?
So easy and very tasty. Always just bought a reasy made sauce, but now i can do it on my own!
The flavors are awesome! I used fresh chicken thighs. High pressure for 10 minutes, slow release for 5 mins and then quick released the rest. I let the sauce boil while it said “ON” and then the whole 15 mins and added 2 tablespoons of flour to help thicken.
I added cornstarch and extra sugar. Good but very salty. I’ll make it again with half the soy sauce.