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!
Quick & Easy 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.
Chicken Teriyaki Rice Bowl Ingredients
- 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 a Chicken Teriyaki Rice Bowl
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!
You can make regular white rice or give this Coconut Rice recipe a try for some seriously fun flavor combinations.
How to make chicken for Teriyaki Chicken Bowl 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!
Teriyaki Chicken Rice Bowl 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.
Chicken Teriyaki Bowl Variations
There are so many ways you can use Teriyaki Chicken bowls- One of my favorites is to actually make a salad with the leftover Teriyaki Chicken and sauce. Toss over a bed of lettuce with crunchy veggies, won ton strips and sesame seeds. You could also make lettuce wraps with this chicken, easily!
Another favorite is adding it to a bun with a slice of pineapple to make a Teriyaki Chicken Slider.
Chicken Teriyaki Bowl Recipe FAQs
You can definitely substitute honey for the granulated sugar, if preferred.
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.
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.
Storing Teriyaki Chicken with Rice and Vegetables
You’ll want to store leftover teriyaki chicken with rice and vegetables in the fridge. I personally like to store them all together, that way the veggies soak up that teriyaki sauce and get extra flavorful. If you prefer, you could store everything separate and warm everything up separate as well.
I like to warm up my leftovers in the microwave at 50% power for 30 seconds at a time, stirring in between. This helps insure that the food is heated evenly with not hot pockets.
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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 Rice Bowl
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.
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 !!
Ginger says
I’ve made this several times and my family loves it. I’m not an instant pot expert, but could you double this recipe in a 6 qt and it be ok?
Karli Bitner says
Yes, that would be fine.
Kimberly says
JUST BE AWARE……You may get the dreaded “burn” message. Started making this in my newer 6qt IP and i got the burn message. Then i added more water and transferred everything to my older IP because i read an article that said the older models might not be as sensitive as the newer IP’s. Just came to pressure and everything seems to be on track now…..hooray!