Is Teriyaki Chicken healthy?

Chicken Thighs are high in protein-containing 28 grams, and 25% of our daily need of Vitamin B-6. Each thigh contains roughly 200 calories and 10 grams of fat. Adding nutrient-dense vegetables to this dish really boosts nutrition and fiber, so we always try to add a few veggies to the mix.

Why is my chicken rubbery?

Using chicken thighs in the Instant pot will prevent that rubbery texture you can often get with using chicken breasts! The higher oil content in chicken thighs prevents it from overcooking and getting rubbery.

How long should you cook chicken in an instant pot?

When cooking chicken thighs, pressure cooking timing depends on whether the thighs are cut into smaller pieces or left whole. Whole thighs take 10 minutes, and cubed chicken takes 9 minutes.

Instant Pot Teriyaki Chicken

Name: Instant Pot Teriyaki Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Japanese
Ingredients: ½ cup low sodium soy sauce or Braggs Liquid Aminos; ¼ cup rice wine vinegar; ¼ cup honey or maple syrup; 2 tablespoons sesame oil; 2 garlic cloves, minced or use a garlic press; 1 tablespoon ginger, minced; ½ teaspoon red pepper flakes, more or less to taste; 1 1/2 lbs chicken thighs (boneless, skinless)- left whole for shredding, or cut into 1-inch cubes.; ——-; ¼ cup cold water; 3 tablespoons cornstarch

Description

Instant Pot Teriyaki Chicken can be made in under 30 minutes! Cube it for rice bowls, or shred it for Asian tacos. An easy, healthy and versatile recipe! See notes for STOVETOP VERSION.

Ingredients

Units Scale

Teriyaki Sauce:

1/2 cup low sodium soy sauce or Braggs Liquid Aminos
1/4 cup rice wine vinegar
1/4 cup honey or maple syrup
2 tablespoons sesame oil
2 garlic cloves, minced or use a garlic press
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes, more or less to taste
1 1/2 lbs chicken thighs (boneless, skinless)- left whole for shredding, or cut into 1-inch cubes.
——-
1/4 cup cold water
3 tablespoons cornstarch

Optional additions: 2-3 cups of quick-cooking veggies- broccolini, asparagus, spinach, bok choy, snow peas, green beans, bell pepper, etc.

Garnish: scallions, sesame seeds, chives, cashews, etc.

Serve with: jasmine rice, black rice, in tortillas with Asian Slaw.

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Instructions

Mix together soy Sauce (or Braggs), rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a bowl and set aside.
Pat the chicken dry, and cut into 1 inch chunks (or leave the thighs whole for shredding). Set the instant pot to the SAUTE setting, when heated add oil and sear the chicken until brown on each side. Do this in two batches. (*See notes for skipping the searing step.)
Add all the seared chicken and the teriyaki sauce back into the instant pot. Close and seal the instant pot, set to HIGH pressure for 7 minutes for chunks, 9 minutes for whole pieces.
Let the pressure valve release naturally for 5 minutes, then vent. If cubed, leave the chicken in the pot. If shredding, remove chicken and shred using two forks and place back into the pot. Set the instant pot to SAUTE.
Add veggies in now, if using, and saute until tender, about 3-5 minutes. In a small bowl, mix ¼ cup of water with 3 tablespoons of corn starch. Whisk into the simmering sauce. Stir until smooth and thickened, about 1 to 2 minutes.

Serve over rice, or in tortillas with Asian Slaw, garnish with sesame seeds and scallions.

Notes

If you do not want to sear the chicken before cooking in the pressure cooker: Add the sauce and raw chicken directly into the instant pot together, close and seal the instant pot, and set to HIGH pressure for 8 minutes cubed, 10 minutes for whole thighs.

Storage for leftovers: Teriyaki Chicken will keep 3-4 days in the refrigerator in a sealed airtight container. This recipe can easily be doubled in a 6 quart instant pot.

STOVETOP VERSION:

Make the Teriyaki Sauce and set aside. Make the cornstarch slurry and set aside in a separate bowl. In a wok or large skillet, heat 1-2 tablespoons high-heat oil and sear cubed chicken on all sides over medium heat until nice and golden and slightly crispy. Take your time here. Pour the teriyaki sauce over the browned chicken and lower heat letting the chicken cook all the way through. Once the chicken is cooked through, stir in the cornstarch slurry. Stir until thickened, then turn off the heat.

Nutrition

Serving Size:
Calories: 244
Sugar: 18.8 g
Sodium: 727.3 mg
Fat: 9.3 g
Saturated Fat: 1.6 g
Carbohydrates: 27.3 g
Fiber: 0.3 g
Protein: 13.1 g
Cholesterol: 52.5 mg