Chicken Teriyaki Bowl
Comment
I really need to standardize some kind of header before I write too many recipes.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken tenderloins
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 1/2 teaspoons ginger powder
- 1 teaspoon pepper
- 1 1/2 cups water or chicken broth
- 1 cup long grain white rice
- 1/2 cup teriyaki sauce
- 3 cups frozen stir fry veggie mix
Instructions
- Heat Instant Pot to High Saute and add olive oil
- Season chicken on both sides with salt, garlic powder, ginger powder, and pepper (salt to taste).
- When the oil is hot and shiny, add the seasoned chicken and sear for three minutes on each side.
- Remove chicken to a plate
- Deglaze pot with water or chicken broth, then use a spatula or wooden spoon to scrape the browned bits from the bottom of the pot.
- Add rice and stir into the broth or water, then lay the cooked chicken on top of the rice. Pour any reserved juices from the plate into the pot.
- Drizzle teriyaki sauce over top of the chicken; DO NOT MIX.
- Close the lid, turn knob to Sealing, then press the Manual or Pressure Cook button and adjust the time to 5 minutes. Allow a 10 minute natural pressure release (the Instant Pot will display L0:10), then turn the sealing job from sealing to venting and open the lid.
- Quickly add frozen vegetable and stir. Replace the lid and let steam through using the residual heat for about 5 minutes. Do not use the steam setting. Open the lid and ensure the vegetables are warmed through, then serve with extra teriyaki sauce and sesame seeds, if desired.
Notes
To save time, you can skip searing the chicken. Add the oil, rice, and liquid to the Instant Pot and lay the raw seasoned chicken tenderloins on top of the rice. Drizzle the teriyaki sauce on top of the chicken, then proceed with the recipe as written on step 8.
Molly's Notes & Review
It's good, it's quick, it doesn't dirty lots of dishes. I like it.