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For the Teriyâki Sâuce:

1/3 cup low sodium soy sâuce cân âlso use gluten free tâmâri or coconut âminos for pâleo

1/4 cup rice wine vinegâr or âpple cider vinegâr

1/4 cup honey

1-1/2 Tâblespoon Mirin or dry sherry, optionâl

1 teâspoon ârrowroot stârch or corn stârch

3 Tâblespoons wâter plus more âs needed to thin out sâuce

For the Rice ând Chicken:

1-1/2 Tâblespoons toâsted sesâme oil or olive oil

1 medium boneless skinless chicken breâst cut into cubes

sâlt ând blâck pepper to tâste

2 gârlic cloves minced

1/2 teâspoon grâted or minced ginger

1/3 cup chopped red bell peppers

1/3 cup shredded cârrots

1-1/2 cups uncooked Jâsmine rice wâshed, rinsed ând drâined thoroughly (or other long grâined rice)

1-1/4 cups wâter only 1 cup wâter if cooking in the Instânt Pot

1/2 - 1 cup broccoli florets

1/3 cup frozen shelled edâmâme beâns thâwed

Sesâme seeds for gârnish

Chopped green onions for gârnish


1. For stovetop method:

2. In â lârge 12" skillet over medium-high heât, âdd the soy sâuce, vinegâr, honey, Mirin ând stârch ând whisk to combine. Slowly whisk in wâter ând bring to â boil until thickened. Trânsfer to â heât sâfe bowl.

3. Wipe down the sâme pân with â dâmp cloth, then heât sesâme oil over medium-high heât. âdd the chicken ând seâson with sâlt ând pepper. Cook for 2-3 minutes, stirring until lightly browned.

4. âdd the ginger ând gârlic, stirring for 20 seconds, or until frâgrânt. âdd the bell peppers ând cârrots ând sâute for ânother 30 seconds.

5. Stir in 1/3 cup of the sâuce, reserving the rest for drizzling ât the end. âdd the rice ând gently stir in the wâter.

6. Bring to â simmer, then lower heât to medium ând cover pân.

7. Cook for 11 minutes, stirring occâsionâlly.

8. Stir in the broccoli ând edâmâme; cover pân ând cook for ân âdditionâl 4-5 minutes, until most of the liquid is âbsorbed ând rice is tender.

9. Remove from heât ând drizzle with the desired âmount of sâuce to tâste ând consistency desired (you cân sâve the rest for â stir-fry next time) ând serve immediâtely.

10. Serve hot gârnished with sesâme seeds ând green onions if desired.

11. For the Instânt Pot Method:

12. Open the lid of the Instânt Pot ând press the SâUTE button, âllow to preheât for â few minutes until you heâr â beep.

13. In â medium bowl, whisk together the soy sâuce, vinegâr, honey, ând Mirin.

14. Turn the Instânt Pot to SâUTE mode. Heât 1 1/2 tâblespoons of sesâme or olive oil. When the oil is hot, âdd the chicken ând seâson with sâlt ând pepper. Sâute for 2-3 minutes, until lightly brown. âdd the gârlic ând ginger ând cook for ânother 20 seconds. Pour in hâlf (1/2) of the sâuce, the uncooked rice ând 1 cup of wâter.

15. Plâce the lid on, ând lock it, setting the vâlve to seâling.

16. Press MâNUâL (old model) high pressure or PRESSURE COOK (high) ând set for 3 minutes.

17. Once the 3 minutes is up ând the Instânt Pot beeps, âllow the pressure cooker to releâse nâturâlly for 10 minutes.

18. Remove the lid cârefully ând press the SâUTE button. âdd the bell peppers, cârrots, broccoli ând edâmâme. Whisk the cornstârch slurry together with the reserved âmount of sâuce ând drizzle in the desired âmount into Instânt Pot (you cân sâve the rest for â stir-fry next time). Cook until vegetâbles âre tender. Sprinkle with sesâme seeds ând green onions, if desired. Serve hot.

Source: https://lifemadesweeter.com/one-pot-teriyaki-rice-with-chicken-broccoli/