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teriyaki chicken bowl looking down with broccoli and rice

Easy Chicken Teriyaki Bowl Recipe

Jenni Cole
This teriyaki chicken bowl recipe is about to become one of your favorite healthy, homemade meals! With a simple homemade teriyaki sauce, fresh chicken, rice, and your choice of veggies, chicken teriyaki bowls are a one-stop-shop meal that is quick, easy, and super customizable.
5 from 6 votes
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Course Chicken
Cuisine Asian Recipes
Servings 4 servings
Calories 310 kcal

Ingredients
  

  • 1 lb chicken breasts or chicken thighs, cut into 1-1.5" cubes
  • 1 tablespoon vegetable oil
  • salt and pepper about ¼ teaspoon each
  • ¼ cup soy sauce or wheat-free tamari to keep it gluten-free
  • 1 cup water substitute ½ orange juice or pineapple juice, if desired
  • ½ teaspoon ground ginger or 2 teaspoon fresh
  • 1 teaspoon garlic cloves minced
  • 3 tablespoons brown sugar sweetener brown sugar, coconut sugar, or golden erythritol
  • 1 -2 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon sesame oil optional
  • 2 tablespoons cornstarch or arrowroot
  • ¼ cup cold water
  • Garnishes- green onions or chives sesame seeds

Instructions
 

Instant Pot Instructions

  • Turn your pot to saute high and add 1 tablespoon vegetable oil.
  • Pat the chicken dry (to make sure it crisps up) and then sprinkle it with salt and pepper.
  • Quick sear the chicken for about 1 minute on each side, until it's starting to brown but not cooked through.
  • ***Note: By slightly pre-cooking the chicken it only takes 5 minutes to come to pressure once you're ready to add the sauce.
  • In a separate small bowl combine the soy sauce, water, ginger, garlic, brown sugar (or sweetener of choice), honey, vinegar, and sea salt. DO NOT add the corn starch yet (or you will cause your pot to burn).
  • Stir to combine then add the sauce ingredients to the pot covering the chicken.
  • Cancel the saute and set your instant pot to pressure cook on high for 3 minutes.
  • Quick-release the pressure as soon as the cook cycle is complete.
  • In a small bowl, dissolve cornstarch with ¼ cup warm liquid from the pot and add to the pot. Select Saute and simmer until sauce thickens. 
  • Optional - broil for 1-2 minutes to get that crispy finish on the chicken like the pan-seared restaurant chicken.
  • Serve with your choice of sides and vegetables. We opted for white rice and a stir-fry mix of vegetables.

Stovetop Instructions

  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
  • Pat the chicken dry (to make sure it crisps up) and then sprinkle it with salt and pepper.
  • Cook the chicken on all sides until just cooked through, about 3 mins.
  • In a separate small bowl combine the soy sauce, water, ginger, garlic, brown sugar (or sweetener of choice), honey, vinegar, and sea salt. DO NOT add the corn starch yet.
  • Add the sauce ingredients to the pot with the chicken except for the cornstarch and heat through.
  • In a small bowl, dissolve cornstarch with ¼ cup warm liquid from the pot and add to the skillet, stirring until thickened.
  • Serve with your choice of sides and vegetables such as steamed stir fry vegetables, rice, or cauliflower rice. Garnish with chopped green onions or chives and a sprinkle of sesame seeds or everything but the bagel seasoning. Enjoy!

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 22gProtein: 37gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 96mgSodium: 1185mgSugar: 17g
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