This super easy Teriyaki Chicken uses San-J Teriyaki Sauce and will help you have dinner on the table in an instant - well almost an instant.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner
Author: Janice Croze
Ingredients
1-2poundboneless chicken breasts or thighs
3/4cupSan-J Teriyaki sauce
1/4cuporange juice
1/4cupchicken brothor water
1-2teaspoonsfresh ginger
2Tbspcooking oil
sesame seeds and green onions for garnishoptional
To thicken sauce:
1/4cupwater
1-2teaspoonscornstarch
Instructions
Rinse chicken breasts and pat dry with paper towels.
Set Instant Pot to Saute.
While your Instant Pot heats, combine in a small bowl Teriyaki sauce, orange juice, chicken broth and fresh ginger and set aside.
When the Instant Pan is hot, on Saute, add cooking oil and brown chicken for two minutes on both sides.
Remove chicken from Instant Pot and place the Instant Pot wire rack in the pot.
Place chicken on wire rack, (if your chicken will not all fit on wire rack, skip the rack and just place chicken in the bottom of the pot.)
Pour Teriyaki mixture into the Instant Pot over top of the chicken.
Close Instant Pot lid and seal the steam valve.
Cook for 7-10 minutes, depending on thickness of chicken.
Allow for a natural release or if you are in a hurry, you can do a quick release. But account for a quick release when you determine your cooking time.
Whichever method of release you choose, check that the core internal temperature of your chicken is 165°F. If your chicken isn't quite ready, turn Instant Pot to Saute and finish cooking.
Remove the chicken from the pot, set aside and cover to keep warm.
Mix 1 teaspoon of cornstarch with cold water and turn Instant Pot to Saute.
Bring the sauce to a boil and stir until sauce is thick and bubbling.
Return chicken to the Instant Pot to coat in sauce and re-warm.
Serve over a bed of steamed bean sprouts, rice, or noodles and garnish with green onions and sesame seeds.