Teriyaki chicken (instant pot)

Name: Teriyaki chicken (instant pot)
Cuisine: Asian, Japanese
Ingredients: 1 large boneless chicken breast; 1/4 cup rice vinegar; 1/4 cup low sodium soy sauce; 1/3 cup brown sugar; 2 cloves garlic; 1 tbsp grated ginger; Water; 1 tbsp corn starch

1 step

Teriyaki chicken (photo is of repurposed chicken with added pineapple & soy sauce). I used 1 large chicken breast but you can use 2 smaller ones or a few thighs.

Updated at: Thu, 17 Aug 2023 11:35:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories726.4 kcal (36%)

Total Fat23.5 g (34%)

Carbs69.8 g (27%)

Sugars54.9 g (61%)

Protein58.3 g (117%)

Sodium2335.6 mg (117%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1boneless chicken breast

large

¼ cuprice vinegar

¼ cuplow sodium soy sauce

⅓ cupbrown sugar

2cloves garlic

1 Tbspgrated ginger

water

1 Tbspcorn starch

Instructions

Step 1

Add chicken breast to instant pot. Mix other ingredients into a measuring cup and top with water to reach 1 cup. Add to instant pot and pressure cook on high 10 minutes then natural release 10 minutes. Shred chicken with a fork. Make a corn starch slurry with 1/3 cup cold water + 1-2 tbsp corn starch. Add to instant pot and put on sauté for a few minutes until thickened. Serve over rice or in lettuce wraps.