1/2 c low sodium soy sauce
1/3 c rice wine vinegar (or apple cider vinegar)
1/3 c honey
2 T Mirin (opt) (can sub dry sherry)
2 t arrowroot starch (or corn starch)
1/4 c water & more as needed to thin out sauce
Press the sauté button and preheat 2 min. Whisk together soy sauce, vinegar, honey, Mirin and starch. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.
Rice and Chicken
2 T toasted sesame oil (can sub olive oil)
1 medium boneless skinless chicken breast, cut into cubes
salt and black pepper, to taste
2 garlic cloves, minced
1/2 t grated or minced ginger
1/2 c chopped red bell peppers
1/2 c shredded carrots
1 c uncooked Jasmine rice, rinsed and drained (or other long grained rice)
1 c water
1 c broccoli florets
1/2 c frozen shelled Edamame beans, thawed
sesame seeds, for garnish
chopped green onions, for garnish
Rinse and dry the pot. Heat oil, add chicken and season with salt and pepper. Saute for 2 – 3 min until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Add the bell peppers, carrots, broccoli and edamame. Pour in 3/4 of the sauce, the rice and 1 c water. Place the lid on and lock it, setting the valve to sealing. Press MANUAL high pressure and set for 5 min. Using a long wooden spoon, push the release lever over to venting and allow the pressure cooker to quick release for 10 min and until all the steam has released. Remove the lid carefully and sprinkle with sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately. Note: Can also use Instant Rice – adjust covered cooking time to 5 – 10 min or until rice is tender. **For brown rice, you may have to use more water or increase cooking time.
For Stove Top Method: In a large 12″ skillet over medium-high heat, add soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in 2 c water and bring to a boil until thickened. Transfer to a heat safe bowl. Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add chicken and season with salt and pepper. Cook for 2 – 3 min, stirring until lightly browned. Add ginger and garlic, stirring for 20 second or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds. Stir in 3/4 of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water. Bring to a simmer, then lower heat to medium and cover pan. Cook for 11 min stirring occasionally. Stir in the broccoli and edamame; cover pan and cook for an additional 4 – 5 min until most of the liquid is absorbed and rice is tender. Remove from heat and drizzle with any remaining teriyaki sauce. Serve hot garnished with with sesame seeds and green onions, if desired.