Teriyaki Chicken {with Sticky Sauce}
This quick and easy Teriyaki Chicken features juicy chunks of chicken in a thick, sticky homemade sauce—ideal for weeknight dinners with minimal prep and big flavor payoff.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 650 g chicken breasts skinless, boneless, cut into chunks
- 1 tablespoon oil sesame, vegetable or sunflower
- 2 cloves garlic peeled and crushed
- 2 teaspoon ginger puree
- 2 teaspoon cornflour
- 100 ml soy sauce
- 50 ml water
- 3 tablespoon honey
- 2 tablespoon white wine vinegar
- 0.5 teaspoon garlic powder optional
- 0.5 teaspoon dried chili flakes optional
- sesame seeds for garnish
Instructions
Instructions
- Heat oil in the pressure cooker on medium-high and brown chicken on all sides for about 5-7 minutes.
- Add crushed garlic and ginger puree. Cook for another minute until fragrant.
- In a bowl, mix soy sauce, water, honey, white wine vinegar, and garlic powder.
- Pour sauce into the pot with chicken and bring to a simmer.
- Mix cornflour with a tablespoon cold water and add to the pot. Stir and simmer 5-10 minutes until sauce thickens.
- Use quick release on pressure cooker. Serve chicken and sauce hot.
- Optional: sprinkle sesame seeds over the top before serving.
Notes
Leftovers keep well in fridge for 3 days or freeze in portions. Reheat with splash of water to revive sauce. Optional heat: dried chili flakes.