June 17, 2018

Wasabi Teriyaki Chicken and Rice

Name: Wasabi Teriyaki Chicken and Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 pounds boneless skinless chicken breasts (cut into bite size pieces); salt and pepper (to taste); 2 tablespoons vegetable oil (divided); 1/3 cup apple cider vinegar; 1/3 cup dry sherry; 1/3 cup soy sauce (not reduced sodium); 1/4 cup honey; 2 teaspoons wasabi paste; 2 cloves fresh minced garlic; 2 tablespoons fresh grated ginger; 1 red bell pepper (sliced thinly); 1 cup bok choy (coarsely chopped and packed); 1 cup shredded carrots; 1 cup shelled edamame; 1 cup jasmine rice

Jump to Recipe

Savory chicken with wasabi and teriyaki cooked with rice and vegetables. This Wasabi Teriyaki Chicken and Rice can be made in your Instant Pot or on the stove top!

Recipe Inspiration

A couple of weeks ago I told you all about a date with my husband that did not go as planned. We had planned to eat at a cute little restaurant near our house, but instead, we drove around for an hour and a half looking for a restaurant that had seating.

We are so out of the weekend restaurant game. In three or four months, when we get around to getting a sitter again, I’ll remember, “you need reservations on the weekend.”

In any case, we ended up at an interesting little establishment where we shared some fried green beans with a delicious wasabi dipping sauce.

Since that night, I’ve had wasabi on my mind. I started thinking, “I bet wasabi would be good with teriyaki sauce”, and y’all, I was right. It a fun twist on traditional teriyaki chicken and rice.

Wasabi Teriyaki Chicken and Rice

My favorite thing about this recipe, well one of my favorite things is: It can be made in an Instant Pot. That thing is my jam.

My second favorite thing about this dish is that it has edamame. Not because I love edamame, although I do, but because my three year old pronounces it in the most adorable way …. he gets excited and says, “look mama, this has eda-mommy!”

12/29/20 Update

I have updated this recipe with a few more specific instructions, and new photos. It’s such a great weeknight meal, the post needed a facelift to match!

This Wasabi Teriyaki Chicken and Rice can be made on the stove top or in your Instant Pot. It’s quick, easy, and delicious!

Wasabi Teriyaki Chicken and Rice

Savory chicken with wasabi and teriyaki cooked with rice and vegetables. This Wasabi Teriyaki Chicken and Rice can be made in your Instant Pot or on the stove top!

4.67 from 3 votes

Course: Main Course

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: servings

Calories: 268

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Ingredients

Chicken

1 1/2 pounds boneless skinless chicken breasts cut into bite size pieces
salt and pepper to taste
2 tablespoons vegetable oil divided

Wasabi Teriyaki Sauce

1/3 cup apple cider vinegar
1/3 cup dry sherry
1/3 cup soy sauce not reduced sodium
1/4 cup honey
2 teaspoons wasabi paste

Rice and Vegetables

2 cloves fresh minced garlic
2 tablespoons fresh grated ginger
1 red bell pepper sliced thinly
1 cup bok choy coarsely chopped and packed
1 cup shredded carrots
1 cup shelled edamame
1 cup jasmine rice

Instructions

Wasabi Teriyaki Sauce

In Instant Pot on saute mode -OR- in large pot on stove over medium high heat, stir together apple cider vinegar, sherry, soy sauce, honey, and wasabi. Let mixture come to a boil, stirring frequently.
Boil for 1 minute, the remove from heat. Set sauce aside.
Wipe down or wash out pot for next steps.

Chicken

Salt and pepper chicken to taste.
Heat 1 tablespoon of oil in Instant Pot on saute mode, or in large pot on stove over medium high heat.
Add chicken and cooked until mostly cooked, about 4 minutes.
Add 1/2 cup of prepared wasabi teriyaki sauce. Let chicken simmer in sauce until cooked through.
Remove chicken and sauce from pot and set aside.

Rice and Vegetables

Add an additional tablespoon of oil to pt. Once shimmering, add garlic and ginger. Cook for about 30 seconds.
Add red pepper, carrots, and boy choy. Saute until vegetables are softened, about 3 minutes.
Stir in chicken, with its juices, remainder of wasabi teriyaki sauce, and rice.
If cooking in Instant Pot, stir in 1 cup of water. If cooking on stove top, stir in two cups of water. Make sure that all ingredients are well combined.
If cooking in Instant Pot, cover, turn manual mode with high pressure for 5 minutes. Once cooking has finished, let natural release for 10 minutes.
If cooking on stove top, bring liquid to a boil. Once boiling, turn heat to low and cover pot. Simmer liquid is absorbed by rice, about 10-12 minutes.