Instant Pot Teriyaki Chicken Fried Rice Video

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 Garlic cloves
  • 1 cup Onion
  • 2 cup Veggies, frozen

• Refrigerated

  • 1 Egg white
  • 2 Eggs plus one yolk

• Canned Goods

  • 3 cup Chicken stock

• Condiments

  • 17 tsp Soy sauce

• Pasta & Grains

  • 2 cup Basmati rice

• Baking & Spices

  • 1 tsp Corn starch

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 tsp Cooking sherry

Found on happybellyfoodie.com

Description

Ingredients

• 1 tsp corn starch
• 1 tsp soy sauce
• 1/2 tsp cooking sherry
• 1 egg white
• 1 lb boneless, skinless chicken thighs
• 2 tbsp sesame oil
• 2 tbsp butter
• 1 C onion, chopped
• 2 garlic cloves, minced
• 2 eggs plus one yolk
• 2 C basmati rice*
• 3 C chicken stock
• 1/3 C soy sauce
• 2 C frozen veggies

Directions

• Combine the corn starch, 1 tsp soy sauce, 1/2 tsp cooking sherry and 1 egg white in a dish.
• Place chicken in mixture and coat well.
• Cover and refrigerate 30 minutes.
• Preheat IP on saute and add sesame oil.
• Brown chicken thighs on both sides and set aside.
• Remove excess oil with a paper towel.
• Add the butter to the pot and saute the onion, removing stuck bits while stirring.
• Add the garlic and saute one minute.
• Add the egg yolk and two more eggs.
• Scramble for a minute or two.
• Add the basmati rice, chicken stock and 1/3 cup soy sauce.
• Stir well then place the chicken on top.
• Close the lid and turn the steam vent to closed.
• Press the keep warm/cancel button to reset the unit.
• Press manual and adjust the time to 10 minutes.
• Quick release the steam when the unit has finished counting down.
• Remove the chicken and dice.
• Stir in the frozen vegetables and diced chicken.