Teriyaki Chicken
Pressure cooker teriyaki chicken thighs cooked in a sweet-savory soy-mirin sauce, sliced and served over rice with green onions and sesame seeds.
⏱️ Prep: 13 min🍳 Cook: 17 min
Ingredients
| 2/3 cup | 160 ml | soy sauce |
| 1/2 cup | 120 ml | granulated sugar |
| 1/2 cup | 120 ml | water |
| 3 tablespoons | 45 ml | mirin |
| 4 cloves | garlic, chopped | |
| 1 1/2 inches | fresh ginger, peeled and grated | |
| 2 2/3 pounds | 1.2 kg | boneless, skinless chicken thighs |
| 4 teaspoons | 20 ml | cornstarch |
| 4 teaspoons | 20 ml | water |
| — | cooked white or brown rice (optional) | |
| — | thinly sliced green onions (optional) | |
| — | toasted sesame seeds (optional) |
Instructions
- Select Sauté on Normal on pressure cooker. Stir soy sauce, sugar, water, mirin, garlic, and ginger together in the inner steel pot of pressure cooker until sugar has dissolved, 3 to 4 minutes; add chicken and turn to coat. Press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 12 minutes on High Pressure. Turn steam vent to Venting to Quick Release the pressure. Press Cancel.
- Transfer chicken to a cutting board; cut into 1/4-inch-thick slices. Leave sauce in the pressure cooker.
- Select Sauté on Normal.
- Dissolve cornstarch into water in a small bowl, stirring with a fork until smooth; stir into sauce in the pot and cook, stirring often, until very thick and syrupy, 2 to 3 minutes.
- Serve chicken over rice with sauce. Garnish with green onions and sesame seeds.
Mealthy Tip: If you prefer a less-sweet teriyaki sauce, reduce the sugar by half. Mirin is a condiment in Japanese cuisine. It is a type of rice wine that is similar to sake. However it has a lower alcohol content and higher sugar content.