Langsung ke konten utama

INSTANT POT HONEY TERIYAKI CHICKEN


INSTANT POT HONEY TERIYAKI CHICKEN

The bold and delicious Honey Teriyaki Chicken instant noodles made in your pressure cooker effortlessly using just a few storage ingredients. This is an indispensable dish for the whole family to please even the most demanding eaters!

Ingredients

4 skinless chicken breasts (or 6 chicken thighs) see Note 1
1 cup soy sauce (I use low sodium)
1/2 cup water
2/3 cup honey
2 teaspoons minced garlic
1/2 cup rice vinegar
1/2 teaspoon ground ginger
1 / 4-1 / 2 teaspoons of crushed red pepper flakes use 1/2 teaspoon for a more noticeable touch of heat
3 tablespoons of corn starch + 3 tablespoons of cold water
2 teaspoons sesame seeds
diced green onion, for topping
steamed white rice or fried rice, for serving

Instructions

  1. Put the chicken in a pressure cooker. Beat together soy sauce, water, honey, garlic, rice vinegar, ground ginger and chopped red pepper flakes. Water the chicken.
  2. Put the lid on the pressure cooker, rotate the ventilation hole to close. Press “Cook under pressure” and set the timer for 35 minutes for frozen chicken, 30 minutes for defrosting. When the pressure cooker emits a beep signaling the end of the cooking time, allow the natural output (otherwise do nothing) until the float valve drowns.
  3. Remove the lid, transfer the chicken to a bowl and chop with two forks. Use a slotted spoon to remove any remaining fat in the remainder of the pressure cooker from the chicken. Set the pressure cooker to the “soup” position. Once the liquid boils, mix the corn starch and water and beat in the sauce until thickened. Stir in sesame seeds.
  4. Turn off the pressure cooker, transfer the chopped chicken back to the pressure cooker and mix to grease the sauce. Garnish with chopped green onions and serve steamed or fried rice.

Notes

  • When using very thick slices of frozen chicken (more than 1 1/2 inches thick) add 10 minutes to the time of cooking. If you use very thick pieces of thawed chicken, simply grind the chicken to a thickness of 1 - 1 1/2 inches before continuing with the recipe as written.
This article is adapted from this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken Ingredients FOR CHICKEN: 1 1/2 pounds boneless or skinless chicken thighs - or chicken breasts 1/3 cup low sodium soy sauce 1/3 cup honey 2 tablespoons tomato paste 2 teaspoons chili paste - sambal oelek, sriracha or spicy sauce of your choice 4 garlic cloves - minced 1 tablespoon rice vinegar 2 tablespoons of corn starch FOR SERVICE: Prepared Brown Rice, Quinoa or Cauliflower Toasted sesame seeds Chopped green onions Instructions Place the chicken on the bottom of the slow cooker for 6 quarts or more. In a medium bowl or extra large measuring cup, mix soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the chicken. Cover and cook on LOW for 4–5 hours or HIGH for 2-3 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit with an instant reading thermometer. If available, flip the chicken once halfway to cover both sides. (If not, don’t strain; it will still be delicious.) Take the chicken out on a plate...
Posting Komentar
Baca selengkapnya

OVEN BAKED CHICKEN PARMESAN

OVEN BAKED CHICKEN PARMESAN This delicious recipe for oven-baked parmesan with chicken is simple and does not require frying. As this chicken parmesan is baked, it is healthy, quick and easy! Cook this crispy baked chicken with Parmesan for dinner tonight, in about thirty minutes!   Ingredients 2 chicken breasts About 1 pound of chicken total 2 tablespoons olive oil 1 egg 1/2 cup parmesan cheese fresh grated 1 cup panko bread crumbs 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon kosher salt 1 cup marinara sauce 2 tablespoon minced parsley optional, for garnish 1 ½ cups shredded mozzarella Instructions Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all th...
Posting Komentar
Baca selengkapnya

TEX MEX CHICKEN TACO SOUP

TEX MEX CHICKEN TACO SOUP Ingredients 1 medium sweet diced onion 1 medium serving of blanched and jalapenos, seeded and diced olive oil Chop 4 cloves of garlic 3 cans of 15 ounces white cannellini beans 1 cup stocky salsa [Use soft, medium or hot, to your liking] 1 16 oz. Low sodium canned chicken stock plus extra as needed to thin 1 11 oz mexican jars 3 tablespoons tacos 1 tablespoon ground caraway seeds 1 teaspoon salt to taste 1 teaspoon ground anchovy chili 1/2 tsp oregano 1/4 tsp black pepper 1 lime juice 3 cups fried chicken or grilled chopped 3 ounces cream cheese, softened 2 tablespoons chopped cilantro Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream Instructions In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil. Cover...
Posting Komentar
Baca selengkapnya