INSTANT POT CHICKEN TERIYAKI RECIPE
Article adapted from:.wellplated.com
INGREDIENTS
- 1 1/2 t�blespoon cooking oil
- 1 1/2 lbs boneless �nd skinless chicken thighs
- 1 t�blespoon w�ter + 1 te�spoon corn st�rch, mix well
- 2 1/2 t�blespoons soy s�uce
- 1/2 cup mirin
- 1 1/2 t�blespoons sug�r
- white ses�me seeds, for g�rnishing, (option�l)
DIRECTIONS
- First Turn on the S�ute mode on your Inst�nt Pot. �s soon �s the pot is fully he�ted (to m�ke sure the chicken doesn�t stick to the pot), �dd the cooking oil. P�n se�r the chicken thighs until they turn slightly brown on the surf�ce. (If they stick to the pot too much, you m�y use � non-stick skillet for p�n-se�ring or skip this step.)
- Second �dd the soy s�uce, mirin �nd sug�r. Cover the pot �nd select M�nu�l �nd set to High pressure for 6 minutes.
- Third When it beeps, turn to Quick Rele�se. When the v�lve drops, remove the cover c�refully, Set the Inst�nt Pot to S�ute mode. �dd the corn st�rch slurry, stir to thicken the s�uce. Turn off the he�t, g�rnish the chicken with ses�me seeds (if using) �nd serve immedi�tely with ste�med rice.
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