- Stir together teriyaki sauce, chicken stock, brown sugar, garlic and ginger in the bottom of pressure cooker. Add chicken breast. Lock lid and close vent valve. Press manual setting for 10 minutes.
- In the meantime, stir coleslaw mix, cilantro, rice vinegar, sesame oil, sesame seeds and salt in a small bowl and refrigerate until serving.
- When timer goes off, allow pressure to naturally release before opening vent valve. Remove lid and place chicken breasts on a cutting board. Shred with 2 forks.
- Press sauté on pressure cooker. Stir together cornstarch and water. Stir cornstarch liquid into sauce and simmer 3-4 minutes until thickened. Add chicken back to pot and toss in sauce to coat.
- Serve chicken on slider buns topped with slaw.
Teriyaki Chicken Sliders
Yield
Serves 8
Prep Time
5 minutes
Cook Time
14 minutes + pressure build and release time
Total Time
29 minutes
kikkoman products used:
ingredients
For Teriyaki Chicken
¾ cup Kikkoman® Teriyaki Marinade & Sauce
1 cup low-sodium chicken stock
¼ cup packed dark brown sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 pounds boneless skinless chicken breasts
2 tablespoons cornstarch
⅓ cup water
For Serving
2 cups coleslaw mix
2 tablespoons chopped cilantro
1 tablespoon Kikkoman® Rice Vinegar
1 tablespoon Kikkoman® Sesame Oil
1 teaspoon toasted sesame seeds
½ teaspoon salt
8 sweet Hawaiian slider buns
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
