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Stir Fry Teriyaki Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Teriyaki Chicken Stir Fry Pressure Cooker Recipe

This Teriyaki Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade teriyaki sauce!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 358 kcal

Equipment

  • 1 Pressure cooker
  • 1 Large skillet

Ingredients
  

Main ingredients

  • 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
  • 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
  • 1 tablespoon cornstarch to thicken

Instructions
 

Instructions

  • 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.
  • 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!

Notes

This stir fry will last up to 4 or 5 days in the fridge.