Teriyaki Chicken {with Sticky Sauce}
This quick and easy Teriyaki Chicken serves up juicy, tender chunks in a sticky, flavorful sauce—all in under 30 minutes using your pressure cooker.
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.
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months. Reheat gently and splash in water if sauce thickens too much.