Strip roast ragout
Teriyaki Chicken
| By : |
Lorena Salinas is the chef and creator of the Cravings Journal blog, where she has been sharing recipes for more than 4 years.
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Servings |
2 Portions
|
Ingredients
- 2 pieces chicken I used breasts
- ½ cup soy sauce 120 ml
- ¼ cup Ginger peeled and sliced, 20 g
- 1 clove garlic peeled and sliced
- ¼ cup cold water 60 ml
- ⅓ cup light brown sugar 70 g
- 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
Ingredients
|
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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