Pressure Cooker Sweet Onion Teriyaki Chicken Recipe 435
PRESSURE COOKER TERIYAKI CHICKEN
I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!
Provided by LESLIESAMI
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
- Stir cornstarch into cold water and set aside.
- 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. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.
Nutrition Facts : Calories 352 calories, Carbohydrate 31 g, Cholesterol 103.2 mg, Fat 11.4 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 3.1 g, Sodium 1008.6 mg, Sugar 24.4 g
PRESSURE COOKER TERIYAKI CHICKEN
It's 5:00pm on a Tuesday and you have no idea what to make for dinner. This is the perfect time to break out the pressure cooker! This recipe gives you a simple version of teriyaki chicken that can be made in your MultiPot in about 30 minutes. That's easier than take-out! With a simple sauce of soy, sugar, mirin, garlic, and ginger, you have perfectly cooked chicken thighs that taste great over a bed of rice. Garnish with green onion and sesame seeds to look like a true pro.
Provided by Caroline Chambers
Categories Kid-Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir soy sauce, sugar, water, mirin, garlic, and ginger together in the inner pot of a pressure cooker until sugar has dissolved; add chicken and turn to coat. If you prefer a less-sweet teriyaki sauce, reduce the sugar to 2 tablespoons. Seal lid on pressure cooker and turn steam vent to Sealing. Press Pressure Cook and use the "+" and "-" buttons to adjust cook time to 12 minutes. Immediately turn steam vent to Venting to Quick Release the pressure. Remove chicken to a cutting board; cut into ¼-inch-thick slices. Press Sauté on pressure cooker. Dissolve cornstarch into water in a small bowl, stirring with a fork until smooth; stir into the sauce in the pot and cook, stirring often, until very thick and syrupy, 2 to 3 minutes. Serve chicken atop rice with sauce. Garnish with green onions and sesame seeds as desired.
COPYCAT SUBWAY™ SWEET ONION CHICKEN TERIYAKI SANDWICHES
Now you can make your favorite Subway™ footlong at home! You'll only need seven ingredients and 20 minutes to throw together this feel-good take on fast food. It's smart shortcuts, like using cooked frozen chicken and store-bought onion dressing, that make it the easiest dinner ever.
Provided by Tablespoon Kitchens
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Add chicken to 12-inch nonstick skillet. Cover; heat over medium heat 10 to 12 minutes, stirring occasionally, until completely heated through. Uncover; add teriyaki glaze, stirring continuously until well coated. Remove from heat.
- Divide chicken among bottom halves of rolls. Top with cheese, spinach, onion, dressing and tops of rolls.
Nutrition Facts : Calories 610, Carbohydrate 57 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 2 g, Protein 51 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1440 mg, Sugar 13 g, TransFat 0 g
PRESSURE COOKER SWEET ONION TERIYAKI CHICKEN RECIPE - (4.3/5)
Provided by Renna
Number Of Ingredients 10
Steps:
- With lid off of the pressure cooker, heat oil on Brown or High until sizzling. Add onion and cook until it begins to caramelize, about 8 minutes. Cover with chicken, teriyaki sauce, stock, garlic and onion powder, toss to fully coat. Secure lid, cook on HIGH 8 minutes, perform quick release, remove lid and set to Brown. Whisk brown sugar and cornstarch into 2 tablespoons of water and add to cooker, stirring into the sauce. Simmer 2 minutes to thicken. Serve chicken smothered with heaping spoonful of the onions and sauce.
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- In a large mixing bowl, combine soy sauce, mirin, cooking sake, sesame oil, and sugar. Mix well. Add chicken thighs and marinade for 20 minutes.
- Drain marinated chicken, reserving marinade. Set the meat aside. Pour reserved soy mixture into the pressure cooker. Add crushed garlic and ginger slice. Mix well and bring mixture to a boil in instant pot turning to the browning mode. Boil for 30 seconds.
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- Combine the soy sauce, ketchup, honey and garlic in your pressure cooker. Add the chicken and stir to coat. Lock the lid in place and select high pressure for 9 minutes.
- When the cook time ends, turn off the pressure cooker. Use the quick pressure release. When the valve drops, carefully remove the lid.
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