Add rice and 1 ½ cups water (or chicken broth) to the bottom of the instant pot. Spread into a single layer, making sure the rice is covered with water. Season chicken breast on all sides with salt and pepper, garlic powder and ground ginger. Add chicken to instant pot, nestling it on top of the rice. Pour ¼ cup of teriyaki sauce over chicken Heat oil in a large skillet over medium-high heat and add chicken. Season lightly with salt and pepper (skip if you are not using low sodium soy sauce). Cook and stir for 3-4 minutes, stirring often, until just white on the outside. Pour teriyaki sauce over top of chicken and reduce heat to medium. Cook, stirring, until sauce thickens and Put in whole and shred after the cooking time is up. Chuck roast or any other beef roast – Cut into 1-inch cubes. Steak – Sometimes I have leftover steaks from a value pack and those work great cubed up in this recipe. Ground beef – if you only have ground beef you can definitely use it with this recipe. Chicken thighs do not need to be pounded. Marinate the chicken for at least 2 hours or overnight. Preheat the grill to medium-high heat. Remove the chicken from marinade, let excess drip off, and discard any marinade. Grill the chicken 5 to 7 minutes per side or until cooked through and no pink remains (165°F). Place chicken in the slow cooker. In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken from the slow cooker. Skim fat from cooking liquid. 6. Savory Tomato & Chicken Lasagna. Layers of fresh tomatoes, creamy ricotta, shredded chicken, noodles, and mozzarella combine in this easy lasagna. Make it even more savory by adding your favorite dried herbs and spices--basil, oregano, and garlic powder would all be welcome here. 7. .

shredded teriyaki chicken recipe