This is one of the easiest pot teriyaki chicken. Usually, when making teriyaki chicken, you have to cook your chicken separately, cook your rice separately cooks your vegetables separately but with the instant pot, you can do them all at once. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
We are going to start with half a cup of soy sauce, a quarter cup of wine, one tablespoon of rice vinegar, a tablespoon of sesame oil, freshly grounded ginger, add some minced garlic then begin to mix the ingredients together. For the chicken, have your bone-in chicken ready then add it into the sauce, lock the lid and then choose chicken poultry and dial it down to like 8 minutes. Once the time is up and the pressure completely releases, take the chicken out and cut it up. Turn the Instant Pot on the sauté setting and add the cornstarch slurry in. Cook for a few minutes until it’s as thickened as you like, then add the chicken back in and serve as desired.
Soy sauce is a pretty common ingredient for most folks If you want, you can use reduced soy sauce in this recipe. Mirin is a mildly sweetened, low alcohol rice wine and a key ingredient to teriyaki sauce. Sake is a rice wine. I use it in this teriyaki sauce because of the complexity it adds to the sauce. If you prefer, you can substitute a dry white wine. If you are avoiding alcohol, you can just use water in its place. A touch of rice vinegar keeps the sauce from getting too sweet. The acidity of the vinegar cuts through the salt and sweetness, creating a balanced sauce. If you don’t have rice vinegar, you can add an equal amount of apple cider vinegar in its place.
I love to garnish this recipe with fresh scallions. Added some sesame seeds for the photos, but those aren’t necessary. Remove the chicken from the pot and put them on a baking sheet. Depending on your preferences, chicken thighs or breasts can be used to make teriyaki chicken. One of the best parts about this recipe is that it can easily be doubled to feed a crowd if need be. Not to mention, it only takes about 5 minutes of prep time which makes for a quick meal all the way around.
- 1.3 pounds (600 grams) skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon cooking oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons cooking Sake
- 2 tablespoons Mirin
- 1 tablespoon sesame oil, optional
- 2 teaspoons minced garlic
- 1 shallot/green onion stem, sliced to garnish
- 4 cups broccoli florets, lightly steamed
- 1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water
- Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
- Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds).
- Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze
- Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.