In a medium bowl, add the soy sauce, sugar, water, vinegar, garlic, sesame oil, salt, pepper, and ginger in a bowl. Whisk together. Transfer half of the mixture to a separate bowl for the sauce. Add the chicken to the remaining mixture and turn to coat. Marinade in the fridge for 15 minutes or up to 24 hours. Push the “Sauté “ button on a 6 or 8 quart Instant Pot multi-function pressure cooker until it sets to "normal" heat. After 3 minutes, the pot should be very hot. Add the oil and wait 1 minute until the oil is very hot. Add the chicken thighs (rolled up, not flat) and cook about 4 minutes on one side or until browned. Step by step is below as well as in the recipe card below which is printable if you’d rather. Preheat oven to 375 degrees F. Lay chicken into baking dish lightly sprayed with non stick spray. Pour 1/3 c of your sauce over the chicken making sure all top surfaces are coated. Bake chicken breasts for 15 minutes. Heat oil in a large skillet over medium heat. Add cubed chicken and cook, stirring, for 7–8 minutes, until no longer pink, browned, and a little crisped. Meanwhile, make teriyaki sauce. Combine water, soy sauce, honey, pineapple juice, brown sugar, garlic, and ginger in a medium saucepan over medium heat. Whisk cornstarch-water slurry until In a medium bowl, combine the chicken breasts and teriyaki sauce. Use tongs to move the chicken breasts around so they get fully coated on all sides with the sauce. Spray the basket of your air fryer lightly with nonstick cooking spray. Preheat your air fryer to 400 degrees F for several minutes. oluGVF.

chicken with teriyaki sauce recipe