Chicken Teriyaki

(Total Time: 30MIN| Serves: 2)

Ingredients:
2 medium-sized chicken breast, cut in half lengthwise
¼ cup rice vinegar
2 tbsp balsamic vinegar
1 medium-sized onion, finely chopped
¼ cup soy sauce
3 tbsp olive oil

Spices:
1 tsp pink Himalayan salt
2 tsp red pepper flakes
1 tsp black pepper, freshly ground
1 tbsp ginger, freshly grated
1 tsp garlic powder

Directions:

  1. Rinse well the meat and pat dry with a kitchen paper. Cut each piece in half, lengthwise and set aside.
  2. In a large bowl, combine soy sauce, rice vinegar, balsamic vinegar, ginger, garlic, onions, pepper, red pepper flakes, and olive oil. Mix well and set aside.
  3. Plug in the instant pot and add chicken. Pour in the soy mixture and about one cup of water. Securely lock the lid and set the steam release handle.
  4. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
  5. When done, release the pressure naturally and open the lid. Season with salt and stir well.
  6. Optionally add some more pepper or red chili flakes. Stir well and serve.
  7. For a thicker mixture, press the ‘’Sauté’’ button again and simmer until a desired thickness.
    Per Serving(Calories 370 | Total Fats: 23.9g | Net Carbs: 6.3g | Protein: 26.4g |Fiber: 1.4g)