21 Day Fix Instant Pot Teriyaki Chicken

My 21-Day Fix Teriyaki Chicken Adventure: A Busy Mom's Guide to Healthy Eating

Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the never-ending cycle of laundry and dinner prep, finding time for myself, let alone healthy home-cooked meals, feels like an impossible task. But I'm determined to prioritize my well-being, and that starts with nourishing my body with delicious, nutritious food. This 21-Day Fix Teriyaki Chicken recipe has become my absolute lifesaver. It's quick, easy, and incredibly flavorful—a perfect blend of sweet and savory that the whole family loves.

The beauty of this recipe lies in its versatility. I can whip it up in my Instant Pot on busy weeknights, or adapt it for stovetop cooking when I have a little more time. The teriyaki sauce is incredibly simple to make – just a handful of pantry staples whisked together – yet it packs a punch of flavor that elevates the chicken to another level. The addition of pineapple adds a touch of sweetness and juicy texture, while the optional veggie side gives me a chance to sneak in extra servings of my favorite vegetables. This recipe seamlessly integrates into my 21-Day Fix plan, ensuring I'm sticking to my calorie goals while still enjoying satisfying and flavorful meals. I love that I can prepare the chicken and rice simultaneously in my Instant Pot, maximizing efficiency in my already hectic schedule.

What truly sets this dish apart, though, is its adaptability. On nights when I'm completely swamped, I simply use pre-cut veggies and pre-cooked brown rice to streamline the process even further. The leftovers are perfect for lunch the next day, offering a healthy and delicious meal without any extra effort. This recipe isn't just a meal; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a way to prioritize my well-being without sacrificing the precious time I need for my family and my career. This teriyaki chicken is my secret weapon for conquering the chaos of motherhood while still nourishing myself and my loved ones with delicious, healthy food.

The secret to this recipe’s success is the balance. The sweet teriyaki sauce perfectly complements the savory chicken, creating a flavour profile that’s both satisfying and refreshing. The addition of pineapple adds a delightful tanginess, while the optional vegetables provide a healthy boost of nutrients. Whether you’re following a specific diet plan like the 21 Day Fix or simply seeking a healthy and tasty meal, this recipe is a fantastic option.

I frequently adapt this recipe to suit my mood and the available ingredients. Sometimes I add a sprinkle of red pepper flakes for a little extra kick, or substitute the brown rice with quinoa for a different texture. The possibilities are truly endless! The beauty of this recipe lies in its simplicity and adaptability. You can tailor it to your own preferences and dietary needs without compromising on flavor or nutrition.

Beyond its convenience and flavour, this Teriyaki Chicken recipe is a testament to the power of meal prepping. I often make a larger batch on the weekend and store the leftovers in individual containers for quick and easy lunches throughout the week. This saves me valuable time and energy during busy weekdays, ensuring that I always have a healthy and delicious option readily available.

Making healthy choices doesn’t have to mean sacrificing taste or convenience. This Teriyaki Chicken recipe is proof of that. It's a delicious, versatile, and adaptable meal that fits seamlessly into a busy lifestyle. So, give it a try and experience the joy of effortless healthy eating!

Step-by-step

• Make your teriyaki sauce: Whisk all ingredients together EXCEPT the cornstarch.
• Chicken: Place your chicken in the bottom of your instant pot, lay them as flat as possible so the sauce can cover or mostly cover the chicken. Pour 1/2 cup of your sauce over the chicken. Lock your lid and set to manual for 10 minutes.
• When the chicken is just about done cooking, whisk the cornstarch into the remaining sauce until no cornstarch lumps remain.
• When the cooking time is over, quick release the pressure and remove the lid. Using a large slotted spoon, remove the chicken, leaving the sauce in the pot.
• Check the sauce now to see if you want to add any additional chile garlic paste as I find some of the heat from it is reduced after cooking.
• Turn on the saute function, once the sauce starts to bubble, add the cornstarch mixture to the pot, whisking until thickened (should only take a minute or two). Stir in the pineapples and add the chicken back in to coat it in the sauce and heat through. If you're going to make the veggies, remove everything from the pot except for a couple of tablespoons of sauce.
• Optional Veggie Side: Stir the water and veggies into the pot, lock the lid and set for zero minutes on manual. Quick release when it's finished and immediately remove the veggies from the pot so they don't continue to cook.
• Instructions on making the brown rice at the same time as the chicken: After putting the raw chicken and sauce in the bottom of your pot, put your trivet on top of the chicken. On top of that put an IP-safe bowl and carefully add the rice and water to it. Instead of cooking for 10 minutes with a QR, cook for 20 minutes with a natural release of 10 minutes (then quick release if all of the pressure wasn't released).
• To serve: Serve with either the brown rice above or cauliflower rice (don't forget to count these accordingly!) and garnish with as much cilantro and/or green onions as you like!
• Stove Top Directions: Mix together all of the sauce ingredients except for the cornstarch, set aside. Spray a large pan with cooking spray and heat to medium heat. Lightly season your chicken with salt and pepper. Brown the chicken on both sides in the pan (no need to cook through here. Add 1/2 cup of the sauce and continue to cook, stirring as need until the chicken is cooked through. Remove the chicken with a slotted spoon. Whisk the cornstarch with the remaining 1/4 cup of sauce and whisk into the sauce in the pan until thickened. Add in the pineapples and the cooked chicken and heat through. Serve with as much cilantro and/or chopped green onions as you like!