Japanese Teriyaki Chicken
Ready in about 30 minutes. Per serving: 294 Calories; 13.3g Fat; 15.1g Carbs; 27g Protein; 9.8g Sugars.
Nutrition
Ingredients
| 1 pound | 455 g | chicken drumettes, skinless, boneless, cut into bite-sized chunks |
| 3 tablespoons | 45 ml | Mirin |
| 1 teaspoon | 5 ml | ground ginger |
| 2 tablespoons | 30 ml | rice wine |
| 2 | garlic cloves, minced | |
| 1/4 cup | 60 ml | brown sugar |
| 1 pound | 455 g | broccoli florets |
| 1 teaspoon | 5 ml | arrowroot powder |
| 1/4 cup | 60 ml | soy sauce |
| 1/2 cup | 120 ml | rice vinegar |
| 2 tablespoons | 30 ml | sesame oil |
| 1/2 cup | 120 ml | water |
Instructions
Press the "Saute" button to preheat your Instant Pot. Heat the sesame oil and cook the chicken drumettes for 3 to 4 minutes. Then, add the garlic and cook for 30 seconds more or until fragrant. Add the soy sauce, water, vinegar, sugar, ginger, rice wine, and Mirin. Secure the lid. Choose the "Manual" mode and cook for 10 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Add the broccoli florets and secure the lid. Choose the "Manual" mode and cook for 2 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Transfer the chicken and broccoli to a nice serving platter. Press the "Saute" button to preheat your Instant Pot again. Add the arrowroot powder and stir until it is completely dissolved. Cook for 5 to 6 minutes or until the sauce thickens slightly. Spoon over the chicken and serve.