Stir Fry Teriyaki Chicken

The pressure builds and you start counting down minutes until you eat. You spot that float valve pop up and your heart beats a little faster, knowing yum is just moments away. There's something about the steam cues and the hiss from the quick release that makes waiting feel real special.

You recall the sizzle from the skillet when the chicken browned just right before loading everything into the cooker. It's kinda like magic but you know it's just good timing and getting things hot fast. You notice how the smell of garlic and ginger fills your kitchen, teasing your appetite.

Every minute waiting with the slow release feels like forever, but it's worth it when you finally open the lid. Your eyes meet that glossy teriyaki sauce coating tender chicken chunks and colorful veggies. You gotta be ready with a plate cause this stir fry is gonna disappear quick.

The Real Reasons You Will Love This Method

• Pressure cooking cuts down your dish time without losing flavors.
• The quick release lets you serve fast when you're hungry.
• Veggies stay crisp and chicken stays juicy all in one pot.
• Steam cues and float valve give you clear signs everything's cooking good.
• No need to babysit the pan the whole time, freeing your hands.
• The sealed environment locks in that delicious teriyaki taste you want.

What Goes Into the Pot Today

• 2 tablespoon olive oil, divided for browning and stir frying.
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces.
• Salt and pepper, just to season the chicken right.
• ½ medium onion, sliced thin to sweeten the dish.
• 2 cups broccoli florets for that crunch and color.
• 1 red bell pepper, julienned for some bright crunch.
• ½ cup carrots julienned adds a gentle sweetness and texture.
• 8 oz mushrooms, sliced for earthiness.
• 3 cloves garlic minced because garlic is love.
• ⅓ cup cashews for the salty crunch topping plus green onions chopped and optional sesame seeds.
• For the sauce: ⅓ cup low sodium soy sauce, ½ cup chicken broth, 3 tablespoon honey or maple syrup, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon fresh or ground ginger, and 1 tablespoon cornstarch to thicken.

How It All Comes Together Step by Step

First, you heat 1 tablespoon olive oil in a big skillet over medium-high heat. Toss in the chicken pieces and sprinkle salt and pepper. Stir them around till they get browned and cooked through, usually 'bout 5 to 7 minutes. Then, take the chicken out and let it rest.

Next up, add the last tablespoon of olive oil to the skillet. Throw in your onion, broccoli, bell pepper, carrots, and mushrooms. Stir-fry those for 5 to 7 minutes until the veggies turn tender-crisp. The kitchen smells good already, right?

Drop in the minced garlic and stir for one more minute real quick. Bring back the chicken to the pan and pour over the teriyaki sauce you made by mixing soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch.

Mix it all up gently and let it simmer for 2 or 3 minutes till sauce thickens and everything's heated through. You can feel that steam starting to build when you add sauce; that's your cue the pressure cooker's gonna do its thing soon.

Transfer everything to your pressure cooker, seal the lid, and set it to cook. When the float valve rises and pressure builds, start your timer. After cooking, quick release the pressure so veggies stay fresh.

Before serving, sprinkle cashews and chopped green onions. If you like, toss on sesame seeds for that extra pop of flavor. Dig in while hot!

Quick Tricks That Save Your Time

Pre-chop your veggies and keep 'em in the fridge ready to toss in the pan. It saves a lot from day-of prep panic.

Use pre-minced garlic and grated ginger when you're in a rush. It won't hurt flavor much and helps you get dinner on table faster.

Cook your chicken in batches if your skillet is small. Crowding the pan drops heat and means you won't brown meat right.

Mix up your sauce while chicken is cooking so it's all prepped when veggies finish up. It works real good to keep things moving smooth.

The Flavor Experience Waiting for You

When you take a bite, the chicken tastes juicy and tender, all cozy in that sticky, sweet, and salty teriyaki sauce. It's kinda comforting and exciting at the same time.

The veggies add a nice snap and fresh brightness that stops the dish from tasting heavy or dull. Broccoli and bell peppers hold their own crunch with carrots bringing a subtle sweetness.

The toasted cashews sprinkled on top give this cool salty crunch that makes every bite worth it. Then the green onions add that little sharpness and fresh green note to finish it off.

You'll notice the garlic and ginger playing softly all throughout, making it taste like you put in a whole lotta effort, even if you didn't. It's one of those dishes you can't stop eating once you start.

How to Store This for Later

You can scoop leftovers into airtight containers and pop them in the fridge. They'll keep tasty for about 3 to 4 days, perfect for next-day lunches or quick dinners.

If you want to freeze it, portion it out into freezer-safe bags or containers. Just thaw in the fridge overnight and reheat gently in the microwave or on the stove to keep the texture right.

When reheating, add a splash of water or broth so the sauce stays nice and saucy, not dried out. Heat it slowly and stir as needed.

For best taste, try to eat the stored stir fry within a month if frozen. The veggies might get softer but the flavors stick around real good.

What People Always Ask Me

• Can I use chicken thighs instead of breasts? Yeah, thighs work great and stay juicy. Just adjust cook time a bit if chunks are bigger.
• How do I know when pressure is built? You'll see the float valve pops up and steam starts escaping a bit from the vent pipe.
• What if I don't have rice wine vinegar? You can swap with apple cider vinegar or just squeeze in some lime juice if that's what you got.
• Can I add other veggies? Totally, snap peas, zucchini, or baby corn all work but add them in later to keep crunch.
• How long do I do quick release? Usually a minute or two, just enough to let out most steam before opening without risk of splatter.
• Is it okay to make this ahead and refrigerate? Absolutely! It tastes even better the next day and reheats well if you follow tips about adding moisture.

For more quick and easy stir fry inspirations, check out our Chicken Philly Cheesesteak recipe or try the rich Guinness beef stew for a hearty twist.