1-2Tablespoonssesame seedsfor mixing in the sauce and garnish
2-3Tablespoonschopped green onionsfor garnish
In a medium bowl, whisk together soy sauce, honey, brown sugar, cider, garlic and ginger. Whisk until the brown sugar has dissolved and it is a brown liquid.
Place the chicken in the bottom of the pot. Pour the sauce mixture over the chicken, being sure to have the chicken submerged.
Close the lid and turn the valve to sealing. Cook on high for 18 minutes, and allow to rest for 10-15 minutes before releasing any remaining steam. Remove the chicken from the sauce and set aside on a small plate or bowl.
Add cornstarch to the mixture one teaspoon at a time until it thickens to your desired consistency. Once the sauce is to your liking, stir in your desired amount of sesame seeds if you want them in the sauce directly.
Serve chicken over rice or stir fry vegetables. Garnish with sesame seeds and green onions.
I prefer chicken breasts because I have picky eaters that will only eat white meat. Thighs can also be used for darker meat, or a combination.
I use apple cider vinegar in my sauce, because I like the extra flavor it adds. It enhances the sweet tang of the teriyaki sauce, but rice vinegar can also be used.
I also used ground ginger instead of fresh ginger. Both can be used as well. I try to use ingredients most people will have on hand and the flavor will come out the same.
If you add too much cornstarch and it thickens too much, just add in a little bit of water to thicken it. Cornstarch works really fast, so adding one teaspoon at a time, and stirring before adding more, helps prevent over thickening the sauce. I ended up adding 1 full Tablespoon to get mine to the thickness I like.
This chicken is so soft and flavorful, you can shred it with a fork. I sliced it for dinner, but for leftovers, we shred it and use it for sandwiches or on top of salads.