Tangy Teriyaki Chicken
Succulent chicken marinated in a flavorful teriyaki sauce, cooked to perfection in the Instant Pot. This low-calorie dish is a delicious way to enjoy a satisfying meal while watching your weight.
ingredients
- 2 boneless, skinless chicken breasts (12 oz total)
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds and green onions, for garnish
steps
- 1.
In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, and garlic.
- 2.
Place the chicken breasts in a zip-top bag, pour the marinade over them, seal and marinate in the refrigerator for 30 minutes.
- 3.
Remove the chicken from the marinade and place it in the Instant Pot. Reserve the marinade.
- 4.
Close the Instant Pot lid and set it to the Poultry setting for 10 minutes.
- 5.
Once the chicken is cooked, release the pressure manually and carefully remove the chicken.
- 6.
Transfer the reserved marinade to a small saucepan. In a separate bowl, whisk cornstarch and water together until smooth, then add it to the saucepan.
- 7.
Cook the marinade over medium heat until it thickens, stirring occasionally.
- 8.
Slice the chicken and pour the thickened marinade over the top.
- 9.
Garnish with sesame seeds and green onions before serving.
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