Soy Garlic Chicken: A Pressure Cooker Delight You Gotta Try
This sticky soy garlic chicken recipe uses pressure cooking to create juicy, flavor-packed thighs in under 30 minutes, making it perfect for busy weeknights.
Equipment
- 1 Mixing bowl For dredging chicken in cornstarch
- 1 Skillet 12-inch skillet preferred
Ingredients
Main Ingredients
- 6 boneless skinless chicken thighs about 1 ½ pounds
- Salt and freshly ground black pepper to taste
- ⅓ cup cornstarch
- 3 tablespoons neutral oil like avocado or canola
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon ginger paste or minced ginger
- 4 tablespoons light brown sugar
- 4 tablespoons light soy sauce
- 2 or 3 green onions thinly sliced, for garnish
- Cooked white or brown rice optional, for serving
Instructions
Instructions
- Pat the chicken thighs dry with paper towels to remove extra moisture. Season both sides with salt and pepper.
- Dredge each chicken thigh in cornstarch, shaking off excess to avoid lumps.
- Heat oil in a skillet over medium-high heat. Add chicken and cook for 4-5 minutes on each side until golden.
- Remove chicken from skillet and reduce heat to medium. Add butter and let it melt completely.
- Add garlic and ginger to the melted butter. Sauté for 1-2 minutes until fragrant.
- Stir in brown sugar and soy sauce. Let it simmer for 2-3 minutes until slightly thickened.
- Return the chicken to the pan. Toss to coat each piece well in the sauce.
- Simmer for 2 more minutes, allowing flavors to meld and sauce to thicken further.
- Garnish with green onions and serve hot. Rice is optional but recommended.
Notes
Serve hot with rice. Store leftovers in airtight container for up to 4 days. Can be frozen in portions and reheated gently on stove or microwave with splash of water.