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Chicken Teriyaki

Chicken Teriyaki
Chicken Teriyaki

Preparation time: 10 minutes

Baking time: 30 minutes

Serves: 6

Ingredients

  • 3/4 cup brown sugar    
  • 3/4 cup soy sauce    
  • 1/4 cup cider vinegar    
  • 2 tablespoons ground ginger    
  • 2 tablespoons garlic powder    
  • 1 teaspoon ground black pepper     
  • 1 (20 ounce) can crushed pineapple    
  • 1 cup chicken stock    
  • 3 pounds boneless, skinless chicken thighs    
  • 2 tablespoons cornstarch   
  • 2 tablespoons cold water

Directions

  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Press on Poultry
  3. Stir cornstarch into cold water and set aside.
  4. Once cooking time is up, manually reduce the pressure using the Rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside.
  5. Whisk the cornstarch mixture into the sauce in the pressure cooker on the Sauté function and bring the mixture to a boil, stirring frequently, until the sauce has thickened.
  6. Serve the chicken topped with the teriyaki sauce.

 

Thanks to our pressure contest winner: François Hachey for his family recipe!

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