I combined other teriyaki recipes to make up a yummy version for my favorite cooker my electric pressure cooker I used a mix of boneless skinless thighs and chicken tenders Serve with spaghetti or rice noodles and broccoliYUM
Prep Time
40 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Combine brown sugar
soy sauce
cider vinegar
ginger
garlic powder
pepper
crushed pineapple and juice
and chicken stock in a bowl and stir until the brown sugar is dissolved.
Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat
then reduce the heat to low
maintaining high pressure. Cook for 20 minutes.
Stir cornstarch into cold water and set aside.
Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce
bring the mixture to a boil
and cook
stirring frequently
until the sauce has thickened
about 3 minutes. Serve the chicken topped with the teriyaki sauce.
Cook's Note:
I use a mix of boneless skinless chicken thighs and chicken tenders.
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