Description
Tender, shredded chicken drizzled with homemade yum yum sauce that’s just as good as your favorite Japanese hibachi restaurant.
Ingredients
Scale
For the chicken:
- 8 boneless, skinless chicken thighs, trimmed of excess fat
- 1 Tbsp minced garlic
- 1 cup chicken broth
- 1/4 cup low sodium soy sauce
- 2 Tbsp rice vinegar
- 2 tsp grated fresh ginger root
- 2 tsp brown sugar
For the yum yum sauce:
- 1/2 cup mayonnaise
- 1 Tbsp ketchup
- 1 1/2 tsp sugar
- 1 tsp paprika
- 1 tsp rice vinegar
- 1 tsp garlic powder
- 1 Tbsp water
Instructions
Instant Pot Instructions:
- In a bowl whisk together garlic, broth, soy sauce, vinegar, ginger and brown sugar. Pour the mixture into the Instant Pot. Add in the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Shred up chicken and let it soak in liquid in the pot until ready to serve.
- In a bowl make the yum yum sauce by whisking together the mayo, ketchup, sugar, paprika, vinegar, garlic powder and water.
- Use tongs to serve a scoop of chicken over hot cooked rice (or cauliflower rice) drizzled with yum yum sauce.
Slow Cooker Instructions:
- Add chicken into slow cooker. In a bowl whisk together garlic, broth, soy sauce, vinegar, ginger and brown sugar. Pour the mixture over the chicken.
- Cover and cook on low for 4-6 hours. Remove the lid. Shred up chicken and let it soak in liquid in the pot until ready to serve.
- In a bowl make the yum yum sauce by whisking together the mayo, ketchup, sugar, paprika, vinegar, garlic powder and water.
- Use tongs to serve a scoop of chicken over hot cooked rice (or cauliflower rice) drizzled with yum yum sauce.
- Category: Chicken
- Method: Instant Pot or Slow Cooker