Soy-Ginger Chicken Hibachi
Japanese restaurant classic made at home with this easy Instant Pot chicken hibachi sauteed with soy, ginger and sesame sauce. Serve with rice and veggies.
⏱️ Prep: 15 min🍳 Cook: 30 min
Ingredients
| 3 | medium chicken breasts (1.2 lb, fresh or frozen) | |
| 1.5 tablespoons | 23 ml | butter |
| 2 tablespoons | 30 ml | sesame oil |
| 1 tablespoon | 15 ml | chopped ginger |
| 2 | cloves garlic, chopped | |
| 1/4 cup | 60 ml | soy sauce |
| 1/2 | lemon (juice of 1/2, about 2 tablespoons) | |
| 1/4 cup | 60 ml | water |
| 1 tablespoon | 15 ml | sesame seeds |
| — | chopped scallions / spring onions for garnish | |
| 4 | bok choi heads cut in halves or other greens (to serve) | |
| — | rice or noodles (to serve) |
Instructions
- Cook the chicken. Add a cup of water to the inner pot and turn the Instant Pot on. Place a trivet inside and place the chicken breasts on top. Season very lightly with a little salt (maybe 1/4 teaspoon). Close the lid and set the time as per below.
- For frozen small or mini chicken breasts/tenderloins: 10 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release. For frozen large chicken breasts: 15 minutes on HIGH pressure with 10 minutes natural pressure release. For fresh small chicken breasts/tenderloins: 8 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release. For fresh large chicken breasts: 12 minutes on HIGH pressure with 10 minutes natural pressure release.
- While the chicken is cooking, prepare the sauce ingredients and any sides such as bok choi or other Asian greens.
- Once the chicken is cooked and the pressure is released, remove the meat onto a cutting board. Remove the trivet and discard the water. Rinse and dry the pot and place back inside the Instant Pot. Dice or shred the chicken.
- Set the IP to Saute function. Add butter and sesame oil and allow to melt. Stir in ginger and garlic and cook for about a minute, until fragrant. Pour in the soy sauce, lemon juice and water and stir for a minute. The sauce will come to bubbling and once it starts to thicken and caramelise, add the chicken and stir through. If it seems a little dry, add another splash of soy sauce and water. Turn the Instant Pot off or set to keep warm.
- Making the sides. You can pre-cook the rice ahead of time using the Instant Pot. Bok choi was simply steamed in a frying pan under a lid with a few splashes of water. Season it with a little salt and sesame oil.