teriyaki rice bowl

Teriyaki glaze and white rice is one of the best flavor combinations ever, so why not make it on purpose in this Japanese rice bowl? This one Pot meal is easily made in your Pressure Cooker in minutes.  Enjoy a bowl of Rice Teriyaki with any meal

Japanese Rice Bowl

Cup Water

Cup Soy Sauce

Tbs Brown Sugar

Tbs Honey

tsp Garlic (Crushed)

tsp Ginger

Tbs Corn Starch

Tbs Water (For Slurry)

Cups White Rice

Pour 1 cup of water, ¼ cup of soy sauce, 4 tablespoons of brown sugar, honey, and garlic and ginger into your instant pot and stir to combine.

Rinse your rice well to remove the extra starches and place the rice and add additional water into a metal bowl. 

Place the bowl on a tall trivet inside your Instant Pot.

Set it to Manual Pressure and  Cook for 6 minutes, allowing for a 5-minute natural release.  Then do a Quick Release on the remaining pressure.  

In a separate small bowl combine 2 Tablespoons of water and 2 Tablespoons of Corn Starch, stirring to make a slurry.

Remove the rice from the pressure cooker

Add slurry to Teriyaki Sauce and stir. The sauce will thicken as you stir and as it cools down. Or press Saute to reduce liquid and thicken sauce.

Teriyaki Chicken Bowl is a quick and easy meal full of tender chicken, crunchy veggies, rice and the classic sweet &amp; 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 {Quick & Easy!}

chicken breast

soy sauce

water

sugar

tsp ground ginger

tsp minced garlic (dried)

cornstarch

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.

https://www.youtube.com/watch?v=vAIkkCTktBc

This Teriyaki Chicken Bowl made in the Instant Pot is so easy and delicious, it will have your loved ones coming back for more. 
*****Information and Recipe Linked Below*****

Full recipe, ingredients and instructions found at: https://cookingwithkarli.com/teriyaki-chicken-bowl-quick-easy/

For more main dish recipes: https://cookingwithkarli.com/category/main-dish/

❤️Please “LIKE” this video, SUBSCRIBE to my channel and hit the notification bell. SHARE the video with a friend that might enjoy it.❤️

😍Subscribe to my YouTube Channel😍https://www.youtube.com/channel/UCL_umA04l525KxNxuSX8CUw/?sub_confirmation=1

🗣Copy and Paste to SHARE this video with a friend: https://youtu.be/vAIkkCTktBc

Check out some of my most popular videos: 
👉Homemade Reeses Eggs: https://youtu.be/JTyCgmiXawQ
👉Soft Pretzel Recipe: https://youtu.be/isxqT8vpqi0
👉Homemade French Bread: https://youtu.be/unK7bubAmWo
👉The BEST Blonde Brownies: https://youtu.be/WgHoG0YBisQ

👀Find AMAZING Recipes: https://cookingwithkarli.com/recipe-indexer/

🙂FOLLOW ME ON SOCIAL MEDIA! 🙂
MY PINTEREST (@cookingwithkarli) ► https://www.pinterest.com/cookingwithkarli/
MY INSTAGRAM (@cookingwithkarli) ► https://www.instagram.com/cookingwithkarli/
MY FACEBOOK (@cookingwithkarli) ► https://www.facebook.com/cookingwithkarli/

🤓AMAZON STOREFRONT:► https://www.amazon.com/shop/influencer-fba57316




Disclaimer: Some of these links go to my website and some are affiliate links where I'll earn a small commission if you make a purchase, but there is NO additional cost to you.

How to Make Instant Pot Teriyaki Chicken Bowl- Quick, Easy and Delicious

The most addictive teriyaki chickpeas served over rice and stir fried veggies all topped with delicious ginger peanut sauce.

Teriyaki Chickpea Bowl

tamari (60 mL)

maple syrup (60 mL)

tbsp rice wine vinegar (15 mL)

mirin (15 mL)

tsp fresh ginger, grated

garlic, grated

water (60 mL)

(540 mL) can chickpeas, drained and rinsed (approx. 2.5 cups)

green onions, thinly sliced

peanut butter (60 g)

tbsp tamari (15 mL)

tbsp rice vinegar (15 mL)

tsp sesame oil (10 mL)

maple syrup (15 mL)

tsp sambal oelek or chili garlic paste, optional,

2-5 tbsp warm water

pinch of salt, if needed (omit

tsp sesame oil

snap peas (227 g)

carrot, peeled, then cut into matchsticks (300 g)

red bell pepper, thinly sliced (140 g)

sesame seeds

rice

green onions,

sesame seeds,

Cook Rice

If you don&#8217;t have cooked rice on hand, start cooking your choice of rice now according to package instructions. Recommended to use 1/2-1 cup cooked rice per bowl but you can adjust that to your preference/nutritional needs.

Make the Teriyaki Sauce

In a small bowl, combine tamari, maple syrup, vinegar, mirin, ginger and garlic.

Make Cornstarch Slurry: In another small bowl, whisk together the water and cornstarch.

Make the Ginger Peanut Sauce

Use a small blender or mini food processor to blend all of the ingredients until smooth, or combine in a bowl and whisk until smooth. Start with 2 tbsp water and slowly add more until you reach your desired consistency. It should be thick and creamy but pourable.

Stir Fry the Vegetables

In a large wok or skillet, heat 2 tsp sesame oil and 2 tbsp water over medium heat. When the pan is hot, add the carrots, snap peas and peppers. Season with salt and pepper. Cover and cook for 4 min. Uncover and cook for another 2-3 min, stirring occasionally, until tender-crisp. 

Cook the Chickpeas

In the same pan, heat 2 tsp oil over medium-high heat (you may not need extra oil after cooking the veggies). Add the chickpeas. Cook for 2-3 min, stirring occasionally until golden-brown. Add the teriyaki sauce and mix well to coat the chickpeas.

Add Cornstarch: Stir the cornstarch slurry then add it to the pan. Cook for 3-4 min, stirring often, until thickened.

Add Green Onions: Stir in the green onions.

Serve

Divide rice between bowls.  Top with the veggies and chickpeas. Drizzle ginger-peanut sauce over top. Sprinkle with sesame seeds and green onions. 

This was amazing! My whole family loved it. Will definitely be making this again. 

This was delicious!  Definitely go the extra step and make the peanut sauce.  Once everything is prepped, it comes together quickly.  Thank you!

Super easy to make and oh so tasty. Even the fussy people in my house ate it. Will make again.

Delicious!! This was a simple weeknight meal and will definitely be made again.  Yummy! Thanks for sharing!

Delicious! I used broccoli instead of snap peas and it turned out awesome. Looking forward to having this again. 

Absolutely delicious! Definitely keeping this one in regular rotation. I added broccoli florets as Whole Foods was out of snap peas. Worked wonderfully. 

This was amazing! I used almond butter due to a food allergy and added the sambal oelek. Next time, I'll probably double the chickpeas and put half in the freezer for another time. Make this recipe! You won't regret it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1650329498/nt14x19ujgbjj9gmjkuo.mp4

This vegan teriyaki chickpea rice bowl features stir fried vegetables, peanut sauce and addictive teriyaki chickpeas served over rice for a delicious meal.

Teriyaki Chickpea Rice Bowl

Tender chicken and crisp veggies are surrounded with a flavorful homemade teriyaki sauce that sits on a bed of nutty short grain browin rice. This lunch/dinner is healthy, satisfying and makes a great freezer meal for busy weeknights.

Teriyaki Chicken Bowls

chicken breasts (*about 2 pounds)

short grain brown rice

teriyaki sauce

pre-cut stir fry veggies (*see Note below)

sesame oil

onions

sesame seeds (*as a garnish)

Prepare rice following recipe instructions. See Note #3 below.

Prepare vegetables following instructions on the package. See Note #4 below.

Prepare homemade teriyaki sauce folowing recipe instructions. See Note #5 below.

Cut chicken into 1 inch pieces. Heat a wok or large frying pan over high heat. Add 1 tablespoon of toasted sesame oil and once the pan just begins to smoke, add half of the chicken.  Cook stirring occasionally until chicken is cooked through, about 4-5 minutes. Repeat process with second half of chicken.

Reserve a 1/2 cup of teriyaki sauce and add the remaining sauce to the cooked chicken pieces.

Add a scoop of rice to individual serving bowls along with 1 or 2 scoops of veggies. Layer on a few scoops of chicken and drizzle reserved teriyaki sauce over veggies and chicken. Garnish with chopped green onions and sesame seeds.

Top 4 teriyaki rice bowl recipes from across the web

The most viewed teriyaki rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese Rice Bowl

Teriyaki Chicken Bowl {Quick & Easy...

Teriyaki Chickpea Bowl

Teriyaki Chicken Bowls

Top 4 teriyaki rice bowl recipes from across the web

The most viewed teriyaki rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Rice Bowl

Teriyaki Chicken Bowl {Quick & Easy...

Teriyaki Chickpea Bowl

Teriyaki Chicken Bowls

The most viewed teriyaki rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine