PRESSURE COOKER TERIYAKI CHICKEN
I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!
Provided by LESLIESAMI
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
- Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
- Stir cornstarch into cold water and set aside.
- Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.
Nutrition Facts : Calories 352 calories, Carbohydrate 31 g, Cholesterol 103.2 mg, Fat 11.4 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 3.1 g, Sodium 1008.6 mg, Sugar 24.4 g
INSTANT POT® TERIYAKI CHICKEN WINGS
These sweet and sticky teriyaki chicken wings are easy to make in your Instant Pot®. Perfect as a party appetizer or game day recipe!
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken wings with salt and pepper.
- Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
- Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
- Use tongs to transfer wings to a plate.
- Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 14.5 g, Fiber 0.2 g, Protein 16.1 g, SaturatedFat 3.6 g, Sodium 727.7 mg, Sugar 14.4 g
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