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 Recipe
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.
Ingredients In Teriyaki Chicken Bowls
- Chicken- You can either use cubed chicken breast or chicken tenderloins- either fresh or frozen. I’ll give instructions for both down below.
- Soy Sauce- I like the taste of regular soy sauce, but if it is a concern, you can use low sodium.
- Water
- Granulated Sugar
- Ground Ginger- You could use fresh ginger if you wanted to, but you would use a full tsp instead of a fourth.
- Minced Garlic
- Corn Starch- For thickening
- Veggies- You can use any steamed veggies you like. My favorites are broccoli , snow peas and carrots.
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 honey for the granulated sugar, if preferred.
Can I cook the rice in the Instant Pot at the same time as the chicken?
Yes! If you use frozen chicken tenderloins, you can place the rice in an oven safe dish on top of a trivet that is placed over the chicken. Cook for 6 minutes HP with a 6 minute NPR. That should do the trick.
Can I make the Teriyaki Chicken Bowl chicken tenders?
Yes! This is actually what I personally do often. Thawed chicken tenderloins will need a cook time of 3 minutes HP with a 6 minute NPR. If you are using frozen chicken tenderloins, cook for 6 minutes HP with a 6 minute NPR.
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Check out my other Easy Instant Pot Recipes!
- Instant Pot Spaghetti Squash
- Instant Pot Chicken Alfredo
- Instant Pot Pot Roast
- Instant Pot Twice Baked Potatoes
- Instant Pot Creamy Ziti
- Instant Pot Chicken Lo Mein
- Instant Pot Shepherd’s Pie
- Instant Pot Creamy Tomato Tortellini Soup
- Instant Pot Applesauce
- Instant Pot Broccoli
- Instant Pot Chicken and Gravy
Teriyaki Chicken Bowl {Quick & Easy!}
Ingredients
- 2-3 chicken breast cut into 1 inch chunks
- 1/2 cup soy sauce
- 3/4 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.
Notes
Nutrition
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
- 1/2 cup soy sauce
- 3/4 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.
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Kerry says
Can you cook white rice pot in pot with this cook time?
karlibitner says
Hi 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
Can you sub the ground ginger for something else?
karlibitner says
If 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
did you really mean 3/4 cup soy sauce ??? that’s an aweful lot; should it be 1/4 ?
karlibitner says
The 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
Am i reading correctly , 1 minute pressure cook time ? I so want to make this .
karlibitner says
Hello! Yes, that is correct. Just cut the chicken breast up into chunks and it will cook fully. ?
Melissa says
I got a burn message.
karlibitner says
Hi 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
If I wanted to double the recipe, hope does that affect cook time?
karlibitner says
You can double easily! Just double ingredients, cook time stays the same.
April says
Thank you!!!
Melissa says
I’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
Does 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
Karli……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
I tend to buy the pre-cut veggies or steam from frozen. 😉
Amalie says
Have 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
I 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!
Heather says
Have you ever used premade teriyaki sauce?
Karli Bitner says
No, I haven’t. Pre-made teriyaki sauce is generally thicker and would cause the burn notice if used in the Instant Pot without another thin liquid.
Brittany says
Do you have to use the cornstarch? I don’t have any on hand.
Karli Bitner says
Hi Brittany, the cornstarch is a thickening agent, so without it the sauce will not thicken. It won’t change the flavor at all but the sauce will stay runny.
Angela says
Can fresh garlic be substituted for the dried garlic? Thank you!
Karli Bitner says
Sure! you can substitute 1 fresh clove for every 1/4 tsp of dried.
Angela says
Thank you! Making it this week:)
Lauren says
I got a burn notice too 🙁 My pot and my water were both cold and my pot did come to pressure. I followed the recipe to the letter. Everything was cooked by the time the pressure all released but I was still really disappointed to get a burn notice. Maybe I’ll try it again without the cornstarch, I’ll try adding a cornstarch slurry afterwards.
Karli Bitner says
I’m sorry to hear that, Lauren! Did you check your silicone ring to make sure it wasn’t stuck in a funny position?
Lauren says
I did and it was fine. I’ve actually used my pot twice since then with no issues. Not sure what happened but I’ll give it another try since it was really yummy!
Jen says
Like others, I got the burn message, despite following the directions. It came to pressure, but the burn message came up right after that. I cancelled and let the pot sit for 6 mins before releasing. It cooked fine.
Karli Bitner says
Hi Jen, I am so sorry to hear you had issues with the burn message. What brand and model of Instant Pot do you have? The newer models seem to have a much more sensitive burn notice I am finding.
Michelle Saltamachia says
Delicious! I also got the burn notice. Cold water, Cold pot. No seal ring issues. Mine is the Instant Pot Duo. BUT it turned out great and I will make it again! I just hit cancel, stirred it and tried again and it was fine. But I do wish I knew what to do so I don’t get the burn notice next time. Any ideas? Thanks!
Karli Bitner says
Hi Michelle! Next time you could add the cornstarch (along with some water in a slurry) after cooking, that should take care of the burn notice for you.
Natalie says
Hi! Would you consider this to be a sweet teriyaki sauce? I’ve been hunting for a sweet sauce, instead of savory – like the sauces rice bowl places use (and now there are hardly any left, so trying to recreate at home!) . Your photos look so yummy!!!
Karli Bitner says
Hi Natalie, this is more of a savory teriyaki sauce. My friend has an amazing sweet teriyaki sauce, though! Give this recipe a try. 🙂 https://www.devourdinner.com/teriyaki-chicken-recipe/
Ashley says
The description says this can be made in a crock pot…can you tell me how I could do this? I’m really hit or miss with my Instant Pot, so I’d like to try it in my crock pot first. (And we don’t have an oven right now, so stovetop is out!). Thanks!
Karli Bitner says
Hi Ashely- Just add all of the ingredients besides the cornstarch into your crockpot and cook the chicken until cooked through (approx 3-4 hours on high or 6-7 hours on low) and then thicken the sauce at the end with a cornstarch slurry. Hope this helps!!
Joni K says
I”m confused. One place it lists 3/4 cup soy sauce & 1/2 water. Another place it says 1/2 cup soy sauce & 3/4 cup water. Which one?
Karli Bitner says
Nice catch! It’s all fixed now- It’s 1/2 cup Soy sauce, 3/4 cup water.
Jennifer says
Do you think this would work as a freezer meal?
Karli Bitner says
You could definitely cook everything and then freeze it for later!
katie Thornley says
This is the recipe for you if you are cooking for picky eaters!!!!! This is a dish I make when my kids are having friends over and I don’t know what they like and don’t like,, this meal always gets devoured !!