Wasabi Teriyaki Chicken and Rice. This dish is full of delicious flavors and veggies, and super easy to make. It can be made in your Instant Pot or on the stove top!
A couple of weeks ago I wrote about a date with my husband that did not end as planned. Instead of going to a cute little restaurant near our house, we drove around for an hour and a half looking for a place 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 that had 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 adds a really fun dynamic to teriyaki chicken and rice.
My favorite thing about this recipe, well one of my favorite things is: it can be made in my 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!”
This dish is full of delicious flavors and veggies, and super easy to make. It can be made in your Instant Pot or on the stove top!
- 1.5 pounds chicken breasts cut into bite size pieces
- salt and pepper
- ~2 tbsp vegetable oil divided
- 1/3 cup apple cider vinegar
- 1/3 cup dry sherry
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 teaspoons wasabi
- 2 cloves garlic
- 2 tbsp fresh ginger grated
- 1 red bell pepper sliced thinly
- 1 cup bok choy coarsely chopped and packed
- 1 cup carrots shredded
- 1 cup edamame shelled
- 1 cup jasmine rice
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.
Salt and pepper to taste.
Heat 1 tbsp 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.
Add an additional tbsp of oil. 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 it's 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.
Enjoy this Wasabi Teriyaki Chicken and Rice? You’ll probably enjoy these other SugarSpicesLife recipes:
Asian Noodles with Peanut Sauce
Barbacoa Beef (Instant Pot or Slow Cooker)
Chicken Tikka Masala (Slow Cooker or Instant Pot)
Thai Curry Soup with Turkey Meatballs
Link to Amazon item used to make this recipe: