Low-Calorie Instant Pot Chicken Teriyaki & Rice
• found at shrinkviolet.com
Savory chicken pieces in a delicious teriyaki sauce served over rice.
Servings 4
Equipment
- Instant Pot
Ingredients
- 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)
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
Rice: I recommend making the rice ahead of time and keeping it in the freezer in 1/2 cup servings.
Calories: I calculated the calories for this recipe using 1/2 cup cooked brown rice per serving. If you prefer white rice, no problem! Subtract 6 calories per serving, or just ignore the difference because it’s so slight.
Estimated Nutrition Per Serving
Calories: 412Carbohydrates: 17.7gProtein: 40.8gFat: 21.8gSaturated Fat: 6.3gCholesterol: 182.2mgSodium: 1353.4mgFiber: 0.5gSugar: 13.6g
