Teriyaki Chicken and Rice (PiP)
INGREDIENTS
- ☐ 6 chicken thighs (bone-in with skin)
- ☐ 4 garlic cloves, crushed
- ☐ 1 very thin slice ginger
Teriyaki Sauce:
- ☐ 1 cup Yoshida's Sweet Teriyaki Original Gourmet Marinade & Cooking Sauce
or mix together...
- ☐ 4 tablespoons Japanese soy sauce
- ☐ 4 tablespoons mirin (Japanese Sweet Cooking Rice Wine)
- ☐ 4 tablespoons Japanese cooking sake
- ☐ 1/4 teaspoon sesame oil
- ☐ 2 tablespoons white sugar
Rice:
- ☐ 1 cup water
- ☐ 1 cup medium grain rice (Calrose, basmati, jasmine, etc.)
Thickener:
- ☐ 1 ½ tablespoon cornstarch mixed with 2 tablespoons water
PREPARATION
- Marinate the chicken thighs with Teriyaki Sauce for 20 minutes.
- Pour the marinade (without chicken thighs) in Instant Pot Pressure Cooker.
- Sauté: More function.
- Add garlic cloves and ginger in the Pot.
- Let the teriyaki sauce mixture come to a boil, then let it boil for 30 seconds to allow the alcohol in sake to evaporate.
- Add the chicken thighs in Instant Pot with the skin side up.
- Place a steamer rack in Instant Pot and carefully place a bowl with rice on the rack.
- Pour 1 cup cold water in the bowl of rice. Ensure all the rice is soaked with water.
- Immediately close the lid and cook at High Pressure for 6 minutes.
- Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.
- (Optional Flavor Enhancing Step) While the teriyaki chicken and rice are cooking in Instant Pot, preheat the oven to 450°F.
- Fluff the rice and set aside. Set aside the chicken thighs.
- Remove the ginger slice and garlic cloves.
- Press Sauté button. Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired.
- Mix the cornstarch with water, then mix it into the teriyaki sauce one third at a time until desired thickness.
- (Optional Flavor Enhancing Step) Brush the teriyaki sauce all over the chicken on both sides.
- Place the chicken thighs on a rack on a baking tray in the oven for 5 – 8 minutes.
- Serve immediately with rice and other side dishes.