The pressure builds and you start counting down minutes until you eat. You spot that sealing ring on your pressure cooker and wonder if it’s gonna do its thang right. The steam cues start to show and you gotta watch closely because this is where the magic usually hides, even if we don’t call it magic here.
The smell starts creeping out as the pressure builds. You notice your mouth watering and the kitchen smells like a little Asian bistro. That sticky sauce is bubbling away under the hood, thickening up real good as the broth depth increases inside the pot.
You catch yourself getting impatient but this method is worth every second. Quick releases can be tricky but you do it right and the chicken comes out juicy, tender, and loaded with flavor. This ain’t just cooking, it’s a dang good pressure cooker moment you savor with every bite.
The Real Reasons You Will Love This Method
- You get tender and juicy chicken fast without babysitting the pan
- The sticky sauce comes out perfectly thick from the pressure build inside
- Flavor packs in deeply since the sauce simmers under pressure
- Quick release saves you tons of waiting around for slow simmering
- Easy cleanup since it’s mostly one pot, no mess to chase after
Everything You Need Lined Up
- 650 g skinless, boneless chicken breasts, cut into chunks — the star here, gotta get good quality so it cooks right.
- 1 tablespoon oil — sesame for that nutty pop, or vegetable or sunflower, whatever you got.
- 2 cloves of garlic, peeled and crushed — fresh garlic really kicks the sauce up a notch.
- 1 teaspoon ginger purée — you wanna taste that zing in the sauce.
- 2 teaspoon cornflour — makes that sauce sticky and thick, important for that clingy texture.
- 100 ml soy sauce — salty and rich, a classic base for teriyaki.
- 50 ml water — helps balance the sauce so it ain’t too overpowering.
- 3 tablespoon honey — sweetness to balance the salt and tang.
- 2 tablespoon white wine vinegar — gives that gentle tang that wakes up all the flavors.
- Optional stuff you can throw in: 0.5 teaspoon garlic powder, 0.5 teaspoon dried chili flakes, and a sprinkle of sesame seeds for garnish.
How It All Comes Together Step by Step
- Heat the oil in a large frying pan over medium heat. You don’t wanna burn it, just get it nice and hot for the chicken.
- Add chicken chunks and cook ‘em till lightly browned on all sides. Takes about 5-7 minutes, don’t rush to keep that juiciness locked in.
- Toss in crushed garlic and ginger purée. Stir everything around for a minute until it smells dang good, gotta catch that fragrance.
- Mix your cornflour with a tablespoon of water in a small bowl to make a slurry. This is gonna thicken your sauce just right.
- Add soy sauce, water, honey, white wine vinegar, and garlic powder to the pan with chicken. Stir it all up so the flavors start mingling real good.
- Pour in cornflour slurry, bring it to a gentle boil then let it simmer on low. Stir regularly to prevent sticking and cook till sauce thickens and chicken is done, around 10-15 minutes. You gotta watch the broth depth so it don’t dry out or get too watery.
Quick Tricks That Save Your Time
- Chuck the chicken in frozen if you're in a hurry, just add an extra minute or two onto that cooking time.
- Use pre-minced garlic or ginger to skip the peeling and crushing step.
- Make the cornflour slurry ahead and keep it in the fridge if you plan to cook soon.
- While the chicken cooks, rinse your dishes or prep some sides to save time later.
- Practice quick release on your pressure cooker so you get those steam cues right without guessing.
When You Finally Get to Eat
You pull that lid up carefully and dang, the steam hits you with warm smells of garlic and honey. The sauce clings to the chicken chunks, thick and glossy like it’s begging to be eaten right now.
The chicken’s tender and juicy, no dryness anywhere, cuz pressure cooking did the trick. Each bite got a little sweet tang from that vinegar and a hint of spice if you tossed in chili flakes.
That sticky sauce makes everything so dang satisfying and cozy. You feel like you just stepped into a little home kitchen somewhere in Asia, eating straight from the pot.
Best part is you whipped this up with no sweat and got a warm, tasty meal ready in no time. You savor every finger-lickin’ bite and start thinking about when’s the next time you gonna make it again.
Smart Storage That Actually Works
- Cool leftovers completely before putting in airtight containers to keep the sauce tasting fresh.
- Refrigerate for up to 3 days and reheat gently on the stove or microwave so chicken stays juicy, not rubbery.
- You can freeze portions in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
- If the sauce thickens too much after storing, add a splash of water or broth when you reheat to loosen it up again.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Yeah, thighs work great and tend to be more forgiving with pressure cooking. They stay juicy and add a bit more flavor.
- What if I don’t have ginger purée? You can swap in fresh grated ginger or powdered ginger. Just adjust amount so it’s not too strong or dull.
- How to know when the pressure has built enough? Watch for the steam cues, usually a steady hiss and little jets escaping near the lid. That means it’s ready to start timing.
- Is quick release safe for this recipe? Yep, quick release works real good here so your chicken won’t overcook or dry out.
- Can I double this recipe? Sure thing, just make sure not to overfill your pressure cooker. You may need a little extra cooking time but keep a close eye on the broth depth so it don’t dry up.
- What to serve with Teriyaki Chicken? Rice is classic, but you can try steamed veggies or noodles to soak up that sticky sauce too. It goes well with lots of sides, dang versatile!
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Teriyaki Chicken {with Sticky Sauce}
Equipment
- 1 Mixing bowl For preparing sauce
- 1 Frying pan Large size for cooking chicken
Ingredients
Main ingredients
- 650 g Chicken breasts skinless, boneless, cut into chunks
- 1 tablespoon Oil sesame, vegetable or sunflower
- 2 cloves Garlic peeled and crushed
- 1 teaspoon Ginger purée
- 2 teaspoon Cornflour
- 100 ml Soy sauce
- 50 ml Water
- 3 tablespoon Honey
- 2 tablespoon White wine vinegar
- 0.5 teaspoon Garlic powder optional
- 0.5 teaspoon Dried chilli flakes optional
- Sesame seeds garnish, optional
Instructions
Instructions
- Heat the oil in a large frying pan over medium heat until hot but not burning.
- Add chicken chunks and cook until lightly browned on all sides, about 5–7 minutes.
- Add crushed garlic and ginger purée. Stir and cook for 1 minute until fragrant.
- Mix cornflour with 1 tablespoon of water to form a slurry.
- Add soy sauce, water, honey, white wine vinegar and garlic powder to the pan. Stir to combine.
- Pour in the cornflour slurry, bring to a gentle boil and reduce to low heat.
- Simmer 10–15 minutes, stirring occasionally, until the sauce thickens and chicken is cooked through.
- Optional: Sprinkle sesame seeds on top before serving.
