Pressure Cooker Teriyaki Chicken _lowres

Associated Press photo by Matthew Mead -- Pressure Cooker Teriyaki Chicken.

Pressure Cooker Teriyaki Chicken

Serves 4. Lucky enough to have thought ahead and thawed your chicken? You can still make this recipe. Just reduce the cooking time to 7 minutes at high pressure. If your chicken thighs are frozen together in the package, microwave on medium power for 1 to 2 minutes, or until just able to break them apart.

1/2 cup low-sodium soy sauce

1/2 cup water

2 tablespoons seasoned rice vinegar

2 tablespoons brown sugar

2 tablespoons honey

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon hot sauce

2 pounds frozen boneless, skinless chicken thighs

1 tablespoon cornstarch

1 tablespoon water

Cooked brown rice, to serve

Scallions, finely chopped, to serve

Roasted peanuts, chopped, to serve

1. In an electric pressure cooker, whisk together the soy sauce, water, rice vinegar, brown sugar, honey, garlic, ginger and hot sauce. Add the chicken thighs, stirring to coat with the sauce. Place the lid on the pressure cooker and set to cook at high pressure for 20 minutes according to manufacturer directions.

2. Release the pressure according to your cooker’s quick release instructions. In a small glass, stir together the cornstarch and water, then add to the cooker. Switch the cooker to saute mode and simmer, stirring often, until thickened, about 2 minutes.

3. Mound brown rice on each serving plate, then top with chicken. Spoon teriyaki sauce over the chicken and rice, then sprinkle with scallions and peanuts.

Nutrition information per serving: 520 calories; 120 calories from fat (23 percent of total calories); 14 g fat (3 g saturated; 0 g trans fats); 215 mg cholesterol; 46 g carbohydrate; 3 g fiber; 18 g sugar; 52 g protein; 1,520 mg sodium.