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Summer Teriyaki Veggie Bowls

There is nothing easier than throwing a few ingredients inn the instant pot (or crockpot) and having dinner served in minutes. This is a family favorite and so easily modified for families with different tastebuds. Follow steps 1-2 and mix up the veggies used each time you make this family favorite...or do what I do and have separate veggies steamed for finicky family members to create their own bowls. Serve on rice, rice noodles, cauliflower rice or quinoa. A definite regular in my house !


  • 1 1/2 lbs chicken breast

  • 1/4 cup liquid aminos (or soy sauce)

  • 2 tablespoons apple cider vinegar

  • 1/2 teaspoon fresh ground ginger (or powdered)

  • 1 tablespoon minced garlic

  • 1/4 teaspoon pepper

  • 1 tablespoon cornstarch

  • 1/4 cups cold water

  • 1/4 cup sesame seeds

  • *optional 2 packets splenda or stevia

  • 1 -16 oz bag frozen asian veggie blend (or any veggie mix that you enjoy!)


1. If using fresh chicken, cut into bite-sized pieces and place in crockpot or instant pot. If using frozen, keep breasts whole and place chicken in crockpot. Combine sweetener, liquid aminos (or soy sauce), vinegar, garlic, ginger, and pepper in a small bowl. Mix and pour over chicken.

2. Instant Pot: Cook for 15 minutes with quick release. Then add veggies and set on steam for 5 minutes with slow release. Crockpot: Cook on low for 6 hours or high for 3 hours, then add veggies to the crockpot and cover. Cook an additional 2 hours on low or 1 hour on high, or until veggies are cooked to your liking. If you started with whole chicken breasts, remove and shred with a fork. Remove veggies and place on a plate along with chicken.

(Note: You could also steam veggies in a steam bag if you want to skip this step and only cook the chicken in the crockpot). 👈 Highly recommend

3. Once chicken is cooked through, pour the liquid from the crockpot into a saucepan and bring to a boil on the stove. Combine cornstarch and water and whisk until smooth. Gradually stir into the liquid in the saucepan until it is thick, about 1-2 minutes. (Note: You could also microwave the sauce with the cornstarch slurry for 2 minutes in a microwave safe bowl to thicken).

Serve chicken and veggies over cooked brown rice, quinoa, or cauliflower rice, if desired. Serve with thickened teriyaki sauce and sesame seeds (if desired). Enjoy!

Serves 6


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