In Japan, the term "teriyaki" (照り焼き) describes a traditional cooking technique of grilling meat or fish over an open flame, while basting with sauce. The Japanese teriyaki sauce is usually made from a mixture of soy sauce, sugar and rice wine. Seattle style teriyaki takes a slight departure from the traditional Japanese method. Set aside. In a large wok or skillet on high, heat 1 tsp grape seed oil, swirling to coat bottom of pan. Add chicken and sesame oil and stir-fry until browned, about 3 minutes. Transfer to a medium bowl. Keep wok on high and heat 1 tsp grape seed oil. Add shrimp and stir-fry until pink, about 2 minutes. Stir to combine. Add boneless chicken thighs to a sealable food storage bag. Pour the teriyaki marinade into the bag. Seal the bag and roll the chicken around to cover it in marinade. Marinade the chicken in teriyaki sauce for 30 minutes to two hours. Place the marinated chicken thighs in a skillet. Cover and cook. Flip the chicken over and cook. Heat the vegetable oil in a large saucepan over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until browned, 3-4 minutes per side. Meanwhile, in a medium bowl, combine the cornstarch with the water. Whisk in the brown sugar, soy sauce, honey, ginger, and garlic powder. Season chicken breast on all sides with salt and pepper, garlic powder and ground ginger. Add chicken to instant pot, nestling it on top of the rice. Pour ¼ cup of teriyaki sauce over chicken breast. Secure the lid, and set the valve to sealing. Cook on manual or pressure cook, high pressure, for 4 minutes (IF using a THICK chicken breast 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