TERIYAKI CHICKEN SALAD RECIPES

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Steps:

• Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
• Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
• Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.