Instant Pot Teriyaki Chicken
Teriyaki chicken is one of my favorite and most ordered dish whenever I frequent a Japanese restaurant. There’s just something about that slightly sweet, decidedly tangy, and richly savory sauce that I just can’t seem to get enough of. Teriyaki is such a classic sauce and marinade and while sometimes it’s easier to buy the bottled version, homemade is always better. This recipe is so quick and easy prepared in your pressure cooker that you’ll barely have time to sit down before it’s ready to be served up.
What Is Teriyaki?
Did you know that teriyaki is actually a cooking method? It’s used in Japanese cooking and just involves cooking your food in a glaze typically made from soy sauce, some type of sugar, and mirin – also known as rice wine. Adding chicken to the dish is a pretty western twist on this classic, so consider this dish an Americanized homage to Japan and all its culinary contributions. Let’s get teriyaki-ing!
Ingredients In Teriyaki Chicken
Wet ingredients – Water, soy sauce, mirin, and sesame oil make up the base of this saucy dish. These are such key ingredients in Asian cooking so I recommend you be sure to stock up next time you’re at the store. Honey – We need a sweet component to this dish that will allow it to cook down into a glaze. Aromatics – Fresh ginger and fresh garlic will pack so much flavor into this dish so be sure to use these over their powdered alternatives if available. Chicken – I used thighs for this recipe, bone-in and skin-on. You can use breasts, or go for skinless and boneless. Keep in mind cooking time will change. Cornstarch – We’re going to be making a slurry using cornstarch and cold water to allow the sauce to thicken.
How To Make Instant Pot Teriyaki Chicken
What To Serve With Teriyaki Chicken
I always serve it over rice. I love Jasmine rice or Basmati rice. Feel free to make this the day before or even while the chicken is cooking. Serve it with steamed vegetables such as broccoli or baby bok choy. Don’t be afraid to garnish your teriyaki chicken, my favorite garnishes are sesame seeds and green onions.
Tips For Making The Best Teriyaki Chicken
Both chicken thighs or chicken breasts work for the recipe (read recipe notes), however I prefer chicken thighs because they are juicier and are more flavorful. Always use a light soy sauce to reduce the sodium content. Sometimes I like to add a 1/2 to 1 tsp of dark soy sauce for that extra dark color. Use mirin if you can find it. I usually find it in my regular grocery store in the Asian aisle, however feel free to substitute it with brown sugar if you can’t find it, as it’s used to add sweetness to the teriyaki sauce. Prepare your rice as you begin this recipe, it’ll take about as long to cook.
Storing Leftover Teriyaki Chicken
This teriyaki chicken recipe can be stored in an airtight container in the fridge for 3 – 4 days. The sauce can be stored separately in the fridge and should last for weeks. If you’d like to freeze your cooked chicken just freeze each piece spaced on a cookie sheet before removing and placing in an airtight container. The sauce can be frozen indefinitely – perfect for marinades in the future!
Craving More Chicken? Try These Recipes:
Grilled Harissa Sesame Chicken Thighs Teriyaki Chicken Meatballs Chicken Thighs with Sweet Potatoes Corn and Kale Bake Crockpot Thai Chicken Thighs Slow Cooker Teriyaki Chicken Skillet Braised Greek Chicken Thighs Honey Mustard Chicken Mongolian Chicken Baked Chicken Breast Firecracker Chicken Teriyaki Chicken
