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September 21, 2023

Recipe: Teriyaki Chicken

Who needs take-out when you can prepare this quick teriyaki chicken at home. With minimal preparation time this can be a quick weekday option or use this as a meal prep dish paired with rice and veggies. To make it gluten free substitute tamari for the soy sauce.

Prep Time

10 minutes

Cook Time

20 minutes


4 servings


Nonstick cooking spray

1 ½ pounds boneless, skinless chicken breast

½ cup low-sodium soy sauce

⅓ cup water

3 tablespoons rice vinegar

2 tablespoons honey

2 tablespoons brown sugar

2 cloves garlic, minced

2 tablespoons fresh ginger, minced

3 tablespoons cornstarch, stirred together with ¼ cup water


  1. Lightly coat the bottom of a pressure cooker with nonstick spray. Arrange the chicken breasts at the bottom.
  2. In a medium size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour the mixture over the chicken.
  3. Close and seal the pressure cooker. Set to high pressure and cook for 10 minutes. Let the pressure release naturally for 5 minutes, then vent to release the remaining pressure. Transfer the chicken to a plate and let it cool for a few minutes.
  4. Shred the chicken with two forks or cut into bite-size pieces.
  5. Set the pressure cooker* to saute. Once the liquid begins to simmer, slowly whisk in the cornstarch mixture. Continue whisking to ensure the sauce is smooth. Continue to cook and whisk until the sauce thickens for 1 to 2 minutes.
  6. Turn the pressure cooker off. Add the chicken back to the pot and toss to coat in the sauce. May be served over rice or cauliflower rice and sprinkled with green onions and sesame seeds.
  7. Leftovers can be stored in the refrigerator for 4 days or in the freezer for 3 months. Thaw overnight before reheating.

*If you are using a traditional pressure cooker follow the steps above. For thickening the sauce in step #5 set the stove to medium-high heat. And follow the same instructions.
Nutrition information:

Serving Size: ¾ cup (without rice)

Calories: 347, Fat: 5.6g, Protein: 50g, Carbohydrates: 23g, Fiber: 0.6g, Sodium: 1242mg

Adapted from:

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