now in season

Almost Instant (Pot) Chicken Teriyaki with Broccoli and Rice

Almost Instant (Pot) Chicken Teriyaki with Broccoli and Rice

by Michele Jacobson
Course Main Course, Side Dish
Cuisine + Season Autumn, Winter
Servings 2

Ingredients
  

For the teriyaki sauce

  • 1 tablespoon(s) minced garlic
  • 1 tablespoon(s) minced ginger
  • 1 tablespoon(s) sesame oil
  • 1/4 cup(s) honey or agave syrup
  • 1/4 cup(s) rice vinegar
  • 2 tablespoons tamari
  • 2 scallions, sliced
  • Asian chili or Sriracha sauce, to taste
  • Sesame seeds (optional)

For the chicken

  • 2 tablespoons peanut oil
  • 2 chicken breasts, defrosted or semi-thawed, sliced lengthwise, 6–8 pieces each
  • Salt, pepper and paprika, to taste
  • 1 cup(s) teriyaki sauce
  • 2 cups broccoli, cut into large florets
  • 1 cup(s) white rice
  • 1 cup(s) water

Instructions
 

  • Whisk together all the ingredients for the teriyaki sauce (adding water, if necessary to bring it to a full cup of liquid) and set aside.
  • Set the sauté button on the Instant Pot to high. When the LED light says “HOT,” swirl in the oil and add the chicken.
  • Season the chicken with salt, pepper and paprika. Do not cover. Stir occasionally. (It will only take approximately 5 minutes to brown—or a few minutes more depending on the level of thaw and the amount of moisture in the chicken.)
  • Once the chicken is browned, add the sauce, broccoli, rice and water to the pot, cover it and set it to “Manual-High Pressure” for 6 minutes cook time.
  • When it’s finished cooking, set the steam valve to vent for quick-release.
Keyword broccoli, chicken, rice, teriyaki

About the Contributor