A walk through the aisles of our local international grocery store can yield a variety of flavorful sauces and marinades for easy, delicious weeknight dinners and meal-prep lunches. Tonight I came home late to a lone pound of frozen boneless, skinless chicken breast, and no real plan for dinner. What I ended up with was a spicy-hot Korean-barbecue glazed, sliced chicken served over jasmine rice, with a prep time of two minutes, and then another two minutes at the finish to thicken the glaze.
I used this Korean barbecue sauce for chicken, which was a little on the spicy side, but they have a sweeter version for ribs that would work just as well.
You can also use your favorite salsa, teriyaki sauce, Mojo or any other favorite marinade for a tender, juicy one-pot chicken dinner.
Here’s the recipe:
Three-Ingredient Weeknight Chicken
Note that this chicken can be cooked for slicing (10 minutes) or shredding (20 minutes). You can use frozen chicken breasts. Just ensure that they can be easily separated, or the center will be undercooked. There is no need to change the cooking time for frozen chicken, as the pot will just take a bit longer to come to pressure as it thaws, and then it will cook for the selected time. As an accompaniment, white rice can be cooked in the same pot with other foods that have a 10-minute cook time and 10 minute quick-release. Rice instructions can be found here.
1 lb boneless, skinless chicken breasts
1 cup Korean Barbecue Chicken Marinade Sauce (or any flavor you prefer)
2 tablespoons flour
1 cup cold water
Place chicken in the pressure cooker. Pour sauce over the chicken, along with 1/2 cup of the water. Cook at high pressure for 10 minutes (for sliceable chicken) or 20 minutes (to shred), with natural release. Remove chicken from the pot to rest while you make the barbecue glaze.
For the glaze, mix the flour and the remaining 1/2 cup cold water together to make a slurry to thicken the remaining sauce in the pot (I use a small glass jar to shake until the mixture is smooth). Set the Instant Pot to Saute. Slowly add the slurry to the sauce, stirring constantly. Continue to stir until sauce is thickened and bubbly.
Slice the chicken, and drizzle the thickened sauce over the meat. Serve with rice and extra glaze to taste.
Pot-in-Pot White Rice
White rice can be cooked in the pot along with the chicken, or with any recipe that requires ten minutes pressure and ten minutes natural release. For perfect white rice (I prefer jasmine, but this works well for basmati or any other long-grain white rice), measure two cups of rice and rinse well. I use a mesh steamer basket for the rinsing process. Pour the wet rice into a stainless-steel bowl (I use a stackable steamer pan that I purchased on Amazon. Add two cups of water. Set pan on top of a tall steaming rack, over the chicken, and leave the rice pan uncovered. Remove when chicken is done, and fluff with a fork.