Low FODMAP Instant Pot Teriyaki Chicken

Total time50 min

Prep time10 min

Cook time30 min

4.7

(10)

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Ingredients

4 servings

For the sauce

¼ cup low-sodium soy sauce
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp sesame oil
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, grated
¼ cup water

For the chicken

2 lbs boneless, skinless chicken thighs (about 8 thighs)
½ tsp kosher salt
¼ tsp black pepper

For the slurry

1 tbsp cornstarch
1 tbsp cold water

For serving

2 green onions, thinly sliced (optional)
Can be omitted
green onions
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, ginger, and water until the honey is fully dissolved.
2
Season the chicken thighs on both sides with the kosher salt and black pepper, then arrange them in a single layer in the Instant Pot insert.

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