"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Teriyaki Chicken Recipe

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This recipe for Teriyaki Chicken, by , is from The Derksen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carina Kwok

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c soy sauce
1/2 c water
2 TB rice or apple cider vinegar
2 TB brown sugar
2 TB honey
1 tsp chili garlic sauce
2 cloves garlic, minced
1 TB fresh, grated ginger
907 g (2 lb) frozen drumsticks or thighs (NOT breasts!)
3 peeled and roughly chopped carrots
1 TB cornstarch + 1 TB water

Directions:
Directions:
In pressure cooker, whisk together sauce ingredients (up to chicken). Add the chicken in a single layer, standing the drumsticks up if necessary. Sprinkle carrots on top.
Cook at high pressure for 20 minutes. If you are using fresh chicken, reduce time to 16 minutes.
Remove meat to serving plate. Use immersion blender to blend up carrots. Whisk cornstarch and water into slurry, then whisk into sauce. Boil until thick.
Serve with rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Often I don't bother with the cornstarch. The carrots make it thick enough.

 

 

 

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