Step 1: Add the tamari or coconut aminos, brown sugar substitute, garlic, rice vinegar, and ginger to a heavy-bottomed pot over medium heat. Mix well to help the sweetener dissolve. Step 2: Bring to a boil, then reduce the heat and simmer for 3-5 minutes. Step 3: While stirring continuously, add the xanthan gum slowly. Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp. Cut the chicken into bite-sized chunks and season with salt and pepper. Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. How to make easy Teriyaki chicken Cook the chicken: Because I cut out the marinating of the chicken, it’s important to cook the chicken in a hot pan Make the sauce: Combine the soy sauce, rice vinegar, sake/mirin (if using), garlic, ginger, honey and brown sugar in a Combine with the chicken: Pour in ¼ cup of water and scrape up the browned bits off the bottom of the inner pot. Place the chicken back in the inner pot and pour the prepared teriyaki sauce over the chicken. Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on HIGH pressure for 7 minutes. Instructions. In medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, honey, garlic and ginger. Whisk together slurry in a small bowl; set aside. Bring ingredients in saucepan to a simmer. Add slurry to saucepan; whisk to combine. Whisk slowly but continuously while bringing sauce to a simmer. .

chicken with teriyaki sauce recipe