Japanese restaurant classic made at home with this easy Instant Pot chicken hibachi sauteed with soy, ginger and seasme sauce. Serve with rice and veggies.
3 medium chicken breasts (1.2 lb, fresh or frozen, see times below)
1.5 tablespoons butter
2 tablespoons sesame oil
1 tablespoon chopped ginger
2 cloves garlic, chopped
1/4 cup soy sauce
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup water
1 tablespoon sesame seeds
Chopped scallions /spring onions for garnish
To serve: 4 bok choi heads cur in halves or other greens + rice or noodles
- Cook the chicken. Add a cup of water to the inner pot and turn the Instant Pot on. Place a trivet inside and place the chicken breasts on top. Season very lightly with a little salt (maybe 1/4 teaspoon). Close the lid and set the time as per below.
- For frozen small or mini chicken breasts/tenderloins: 10 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release. For frozen large chicken breasts: 15 minutes on HIGH pressure with 10 minutes natural pressure release. For fresh small chicken breasts/tenderloins: 8 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release. For fresh large chicken breasts: 12 minutes on HIGH pressure with 10 minutes natural pressure release.
- While the chicken is cooking, prepare the sauce ingredients and any sides such as bok choi or other Asian greens.
- Once the chicken is cooked and the pressure is released, remove the meat onto a cutting board. Remove the trivet and discard the water. Rinse and dry the pot and place back inside the Instant Pot. Dice or shred the chicken.
- Set the IP to Saute function. Add butter and seseme oil and allow to melt. Stir in ginger and garlic and cook for about a minute, until fragrant. Pour in the soy sauce, lemon juice and water and stir for a minute. The sauce will come to bubbling and once it starts to thicken and caramelised, add the chicken and stir through. If it seems a little dry, add another splash of soy sauce and water. Turn the Instant Pot off or set to keep warm.
- Making the sides. You can pre-cook the rice ahead of time using the Instant Pot. Bok choi was simply steamed in a frying pan under a lid with a few splashes of water. We seasoned it with a littl salt and sesame oil.
This recipe can be made with chicken thighs, turkey meat or pork. Prawns would also work well with this sauce.
- Serving Size: 100 grams chicken + 2 bok choi halves
- Calories: 381
- Sugar: 1.3 g
- Sodium: 1144.9 mg
- Fat: 17.8 g
- Saturated Fat: 5 g
- Carbohydrates: 4.2 g
- Fiber: 1.2 g
- Protein: 49.5 g
- Cholesterol: 160.4 mg