• 3dee9f43db1da213f4459d912c96b065

Teriyaki Chicken.

Sweetened soy sauce spiked with lots of fresh ginger and garlic make an easy, pungent teriyaki chicken.

Prep
Cook
Serves 8people
Ingredients
3/4
cup - brown sugar
3/4
cup - reduced-sodium soy sauce
1/4
cup - cider vinegar
2
tbsp - ground ginger
2
tbsp - garlic powder
1
tsp - ground black pepper
1
oz - can crushed pineapple
1
cup - chicken stock
3
lb - boneless, skinless chicken thighs
2
tbsp - cornstarch (optional
2
tbsp - cold water (optional
Directions
1.
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.
2.
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.
3.
Stir cornstarch into cold water and set aside.
4.
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.

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