We think this takes the dish to a whole new level - we really enjoy how this works out. This means that there are some chunks of slightly smoky-tasting, super condensed teriyaki sauce. A little bit of our sauce burned to our skillet, and we scraped that part into our dish as well (you might be able to see the darker chunks in the image a few paragraphs above). It’s loaded with that sweet teriyaki flavor that we love so much. The teriyaki sauce is definitely the star of this show. And really, the chicken is just a base for the incredible sauce. This is juicy and firm, with a nice texture. While our chicken ended up a bit rubbery in a few places, the consistency was mostly great. It would probably go well over a bed of fried rice, but what’s in the bag is just the sauce and chicken. Nutrition information per serving: 520 calories 120 calories from fat (23 per cent of total calories) 14 g fat (3 g saturated 0 g trans fats) 215 mg cholesterol 46 g carbohydrate 3 g fiber 18 g sugar 52 g protein 1,520 mg sodium.Now, we should point out that this is a simple batch of teriyaki chicken. Spoon teriyaki sauce over the chicken and rice, then sprinkle with scallions and peanuts. Mound brown rice on each serving plate, then top with chicken. Switch the cooker to saute mode and simmer, stirring often, until thickened, about 2 minutes. In a small glass, stir together the cornstarch and water, then add to the cooker. Release the pressure according to your cooker’s quick release instructions. Place the lid on the pressure cooker and set to cook at high pressure for 20 minutes according to manufacturer directions. Add the chicken thighs, stirring to coat with the sauce. In an electric pressure cooker, whisk together the soy sauce, water, rice vinegar, brown sugar, honey, garlic, ginger and hot sauce.
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