Laura Q Johnson

Chicken Teriyaki

Makes 4 Servings

1 lbs chicken, cubed
1 Tbs oil
1.5 cups chicken broth
4 Tbs Hoisin sauce
4 Tbs soy sauce
1 Tbs honey
1 Tbs white vinegar
1 Tbs minced garlic
1 tsp minced ginger
1 tsp salt
1 tsp red pepper flakes
1.5 cups uncooked long grain white rice, rinced well
2 bell peppers, chopped
1 onion

Step 1: Saute Chicken, then Deglaze
Turn Instant Pot to Saute, add the oil and add chicken once the pot reads "Hot". Saute for 2 to 3 minutes, stirring so all sides can get browned. Add the chicken broth after the chicken has some color on most sides. Hit Cancel on the Instant Pot and scrape the bottom of the pot with a wooden spoon to remove the stuck bits.

Step 2: Add Rest of Ingredients, Pressure Cook
Add the Hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, salt and pepper flakes. Stir well. Add the rice, peppers and onion stirring again to combine. Pressure cook for 4 minutes.

Step 3: Release Pressure, Serve
After the cooktime is up, wait 10 minutes before releasing the pressue. Stir, then serve.