TERIYAKI CHICKEN SANDWICH RECIPES

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CHICKEN TERIYAKI – INSTANT POT RECIPES



Chicken Teriyaki – Instant Pot Recipes image

This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.

Provided by Cooking Under Pressure Cookbook by Matt Pelton

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

1/4 cup canola oil
2-3 lbs boneless skinless chicken thighs (with fat trimmed)
1 cup teriyaki sauce (I prefer Mr. Yoshidas)
1/2 cup barbecue sauce (I used Sweet Baby Ray’s Original)
2 tsp liquid smoke mesquite
1/2 cup crushed pineapple
1/4 cup Water

Steps:

  • Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
  • Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
  • Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.

SLOW-COOKER TERIYAKI CHICKEN WINGS RECIPE - BETTYCROCKER.C…



Slow-Cooker Teriyaki Chicken Wings Recipe - BettyCrocker.c… image

With Asian flavor notes from soy sauce, ginger and pineapple juice, these slow-cooked chicken wings can be an appetizer or a meal in themselves.

Provided by Jessica Walker

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 9

3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 cup soy sauce
3/4 cup water
1/4 cup pineapple juice
1/4 cup vegetable oil
4 lb chicken wings (24)

Steps:

  • In very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate.
  • Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade.
  • Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).

Nutrition Facts : Calories 140 , CarbohydrateContent 12 g, CholesterolContent 40 mg, FatContent 1 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 11 g, TransFatContent 0 g

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