Instant Pot Teriyaki Chicken Bowl

2-3 chicken breast, cut into 1-inch chunks

3/4 cup soy sauce

1/2 cup water

1/3 cup granulated sugar

1/4 tsp ground ginger

1 tsp minced garlic, dried

2 T. 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 T. of water. Whisk the cornstarch slurry into the skillet to thicken the teriyaki sauce. Serve over rice with steamed veggies.