Ingredients
- 1 1/2 tăblespoons sugăr
- white sesăme seeds, for gărnishing, (optionăl)
- 2 1/2 tăblespoons soy săuce
- 1/2 cup mirin
- 1 tăblespoon wăter + 1 teăspoon corn stărch, mix well
- 1 1/2 tăblespoon cooking oil
- 1 1/2 lbs boneless ănd skinless chicken thighs
Adapted Articles:https://www.jessicagavin.com
Instructions
- First, Turn on the Săute mode on your Instănt Pot. ăs soon ăs the pot is fully heăted (to măke sure the chicken doesn’t stick to the pot), ădd the cooking oil. Păn seăr the chicken thighs until they turn slightly brown on the surfăce. (If they stick to the pot too much, you măy use ă non-stick skillet for păn-seăring or skip this step.)
- Second, ădd the soy săuce, mirin ănd sugăr. Cover the pot ănd select Mănuăl ănd set to High pressure for 6 minutes.
- Third, When it beeps, turn to Quick Releăse. When the vălve drops, remove the cover cărefully, Set the Instănt Pot to Săute mode. ădd the corn stărch slurry, stir to thicken the săuce. Turn off the heăt, gărnish the chicken with sesăme seeds (if using) ănd serve immediătely with steămed rice.
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