Are you ready for a great Chicken Teriyaki? I’ve got one that’s worth pulling out the Instant Pot for. (Don’t have one? Here’s why I think they’re important for weight loss and maintenance.)
And check out the sauce! Bubbly, sticky, and slightly sweet. It’s mesmerizing!
Served over rice, this dish is simple and comforting. And at 412 calories, including the rice, you should still have room in your calorie budget for a side and dessert. Yay for dessert every day!
Low-Calorie Instant Pot Chicken Teriyaki & Rice
▸ INSPIRATIONIngredients
- 2 pounds boneless skinless chicken thighs (cut into bite-sized pieces, still frozen is OK)
- ½ cup low-sodium soy sauce
- 1 tsp sesame oil
- 3 TB honey
- 4 cloves garlic (minced)
- 1 inch fresh ginger (peeled and minced)
FOR SERVING
- 1 tsp toasted sesame seeds
- 2 cups cooked rice (see Notes)
Equipment
Instructions
- If you prepared your rice previously like I recommend, warm it in the microwave while the sauce is thickening. Otherwise, prepare it now.
- Put the soy sauce, sesame oil, honey, garlic, and ginger in the Instant Pot and stir well. Then add the chicken and stir again.
- Cook on High pressure for 8 minutes (12 if the chicken is frozen), then quick release and open the lid.
- Put the chicken on a plate, but leave the sauce in the pot. Cover the chicken with a dishtowel to keep it warm.
- Set the pot on High Sauté and let the sauce bubble uncovered for 20 minutes until it thickens up.
- Combine the chicken and the thickened sauce. Serve over rice and sprinkle with a flurry of sesame seeds.
Notes
Estimated Nutrition Per Serving
Did you make this recipe?
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I made this for dinner last Saturday and it turned out really well. A smooth, sticky sauce coating perfectly-cooked chicken pieces. I served mine with brown rice and the nutty flavor was fantastic, as usual. (I love brown rice…)
Leave a comment below if you make this recipe. I want to hear how it came out!
