Teriyaki Chicken Bowl is a quick and easy meal full of tender chicken, crunchy veggies, rice and the classic sweet & savory homemade Teriyaki Sauce. This healthy dinner will be a new family favorite! Made in either the Instant Pot or crockpot, this is definitely a keeper!
Teriyaki Chicken Bowl- Healthy Kid-friendly Meal!
I don’t know about you, but finding a meal all 3 of my kids will devour is hard to come by. So you can imagine my excitement when I finally (like, after 4 or 5 test runs!) nailed the teriyaki chicken and everyone kept asking for more!
I’m pretty sure I could hear the hallelujah chorus.
Even better? I’m 95% sure you will have all of the ingredients for the homemade teriyaki sauce right in your cupboards/fridge. Nothing crazy, just pure goodness!
I really like to make the Teriyaki Chicken in my Instant Pot. I like it in there because it is so easy to just dump it and forget it! This can also be made on the stovetop if you haven’t hopped onto the Instant Pot bandwagon yet.. but really, consider putting it on your Christmas list! It saves my bacon at least once per day. ?
How to make your own Teriyaki Chicken Bowl at home
While cooking the chicken you’ll want to make your rice and steam your veggies. I like to purchase the fresh Stir Fry Veggies in the steam-able bag at my local grocery store. Perfect amount of veggies with a great mix!
How to make Teriyaki Chicken in the Instant Pot
To make the Teriyaki Chicken in the Instant Pot, you’ll first whisk together the Teriyaki Sauce ingredients and then stir raw chicken chunks into the sauce.
The chicken chunks should be about 1 inch cubes. The sauce consists of soy sauce, water, sugar, ground ginger, minced garlic and cornstarch.
I have been experimenting lately with adding the cornstarch to the liquid before pressure cooking and it works out SO nicely! Because we are working with pressure, the cornstarch doesn’t thicken the sauce until the pressure has released and the lid has been removed. Buh-bye cornstarch slurry!! I create the sauce for my Chicken Lo Mein the same way.
Cook in the Instant Pot on Manual (or Pressure Cook!) HIGH for 1 minute. Naturally release the pressure (NPR) for 6 minutes before quick releasing the pressure manually.
Open the Instant Pot, give it a stir and let it sit for 5 minutes. Serve over white rice with steamed veggies! Psst. If you want an alternative to steaming your veggies, try roasting them in the oven!! Crazy good!
How to make Teriyaki Chicken on the stovetop
To make this on the stovetop, add all ingredients besides the cornstarch to a large skillet. Simmer the chicken chunks in the liquid until cooked through (at least 165°). Then add the cornstarch to a small amount of water and then stir the cornstarch slurry into the teriyaki sauce to thicken it.
Frequently Asked Questions about the Teriyaki Chicken Bowl Recipe
I’d rather not use sugar in the recipe. What can I substitute?
You can definitely substitute hone for the granulated sugar, if preferred.
Can I cook the rice in the Instant Pot at the same time as the chicken?
I would not suggest this. The chicken and rice have different cook times. It might be time to purchase a second Instant Pot, though. ?
Can I make the Teriyaki Chicken Bowl with frozen chicken tenders?
I have not tested this so I can’t say for sure. I would suggest trying to cook on HIGH for 6 minutes with a 6 min NPR.
YIELD: 4-6
Teriyaki Chicken Bowl {Quick & Easy!}
(printable recipe below)
Teriyaki Chicken Bowl is a quick and easy meal full of tender chicken, crunchy veggies, rice and the classic sweet & savory homemade Teriyaki Sauce. This healthy dinner will be a new family favorite! Made in either the Instant Pot or crockpot, this is definitely a keeper!
Ingredients
- 2-3 chicken breast, cut into 1 inch chunks
- 3/4 cup soy sauce
- 1/2 cup water
- 1/3 cup granulated sugar
- 1/4 tsp ground ginger
- 1 tsp minced garlic, dried
- 2 tbsp cornstarch
Instructions
- For the Instant Pot: Setting the chicken chunks aside, whisk together remaining ingredients in the liner of the Instant Pot.
- Add the chicken chunks to the sauce.
- Cook on Manual HIGH for 1 minute, NPR 6 minutes before releasing the pressure manually.
- Stir the Instant Pot and let sit for 5 minutes for the sauce to thicken.
- Serve over rice with steamed veggies.
- For the Stovetop: setting the chicken chunks aside, whisk together the remaining ingredients in a large skillet.
- Add the chicken to the skillet and simmer over medium high heat until the chicken is cooked through.
- Stir the cornstarch into 3 tbsp of water. Whisk the cornstarch slurry into the skillet to thicken the teriyaki sauce.
- Serve over rice with steamed veggies.
Teriyaki Chicken Bowl {Quick & Easy!}
Ingredients
- 2-3 chicken breast, cut into 1 inch chunks
- 3/4 cup soy sauce
- 1/2 cup water
- 1/3 cup granulated sugar
- 1/4 tsp ground ginger
- 1 tsp minced garlic, dried
- 2 tbsp cornstarch
Instructions
- For the Instant Pot: Setting the chicken chunks aside, whisk together remaining ingredients in the liner of the Instant Pot.
- Add the chicken chunks to the sauce.
- Cook on Manual HIGH for 1 minute, NPR 6 minutes before releasing the pressure manually.
- Stir the Instant Pot and let sit for 5 minutes for the sauce to thicken.
- Serve over rice with steamed veggies.
- For the Stovetop: setting the chicken chunks aside, whisk together the remaining ingredients in a large skillet.
- Add the chicken to the skillet and simmer over medium high heat until the chicken is cooked through.
- Stir the cornstarch into 3 tbsp of water. Whisk the cornstarch slurry into the skillet to thicken the teriyaki sauce.
- Serve over rice with steamed veggies.
Recommended Products
-
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer -
Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup -
OXO 11132100 Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 254 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 77mg Sodium: 2695mg Carbohydrates: 23g Fiber: 0g Sugar: 17g Protein: 32g
Karli Bitner
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Kerry says
November 15, 2018 at 6:57 pmCan you cook white rice pot in pot with this cook time?
karlibitner says
November 15, 2018 at 6:59 pmHi Kerry, not with this cook time. If you use frozen chicken tenders you’d be able to cook the rice PIP! Cook for 6 min HP, 6 min NPR. ?
Anna says
December 10, 2018 at 4:20 pmCan you sub the ground ginger for something else?
karlibitner says
December 10, 2018 at 4:28 pmIf you don’t have any in hand or just would rather not use it, you will be fine to just leave it out. ?
pdc says
March 6, 2019 at 11:12 amdid you really mean 3/4 cup soy sauce ??? that’s an aweful lot; should it be 1/4 ?
karlibitner says
March 6, 2019 at 11:48 pmThe recipe is written correctly. 🙂 This recipe makes a lot of teriyaki sauce to go along with the chicken and rice. Hope you enjoy.
Grisell Martinez says
December 12, 2018 at 1:03 pmAm i reading correctly , 1 minute pressure cook time ? I so want to make this .
karlibitner says
December 12, 2018 at 1:04 pmHello! Yes, that is correct. Just cut the chicken breast up into chunks and it will cook fully. ?
Melissa says
December 13, 2018 at 6:04 pmI got a burn message.
karlibitner says
December 13, 2018 at 6:11 pmHi Melissa- sorry to hear that! I have thoroughly tested the recipe and have never received the burn message. A few thoughts on where the issue may have happened- was the water cold? Was the Instant Pot cold when starting? Everything needs to be cold in order to add the cornstarch before pressure cooking. If the water was hot or the Instant Pot was ‘preheated’ (a popular thing to do among Facebook groups-turning it into sauté while you prepare things to help the pot come to pressure faster. This is something I do not recommend as it messed with the tested cook time.) the cornstarch would have thickened the liquid prematurely and then it would have been too thick to boil & create the steam needed to come to pressure. Hope this helps!
April says
January 14, 2019 at 6:53 pmIf I wanted to double the recipe, hope does that affect cook time?
karlibitner says
January 15, 2019 at 11:51 pmYou can double easily! Just double ingredients, cook time stays the same.
April says
January 16, 2019 at 5:39 amThank you!!!
Melissa says
January 22, 2019 at 5:24 pmI’ve made this twice and while it is so delicious, both times I’ve received burn notices. The water and pot itself were cold prior to turning it on. I even tried adding a little more water to thin it out. So disappointed!
karlibitner says
January 23, 2019 at 8:42 pmDoes your pot ever come to pressure? If not, the seal may not be in correctly. If your seal isn’t in correctly your pot won’t come to pressure which means that the liquid would be boiling & thickening until you receive the burn notice. Hope this helps!
Mercury Bustad says
January 31, 2019 at 6:18 pmKarli……my wife and I are doing ur chicken teriyaki bowl meal……and my name is not Bobby Flay so I’m not sure how this dish is a “5 minute” prep time?! I’m fast, but cutting the chickens into 1″ chunks and all the vegetables…..lol.
karlibitner says
January 31, 2019 at 11:55 pmI tend to buy the pre-cut veggies or steam from frozen. 😉
Amalie says
March 24, 2019 at 2:17 pmHave you ever used minute tapioca for thickening i the instant pot? That is what i have substituted in my crockpot for cornstarch for many years to thicken all my sauces. But I am new to the instant pot and wondered if it would work the same here like it did in the crockpot.
karlibitner says
March 24, 2019 at 7:36 pmI haven’t ever tried using tapioca for thickening! I will have to give that a shot and test it out. 🙂 Hope you enjoy your Instant Pot!