@YEG.Baking Teriyaki Chicken Taco Bowls

This week we paired up with @Yeg.Baking to make Teriyaki Chicken Taco Bowls using Edo Japan’s Signature Teriyaki Sauce! Are you team 1 scoop or 2 scoop? Well it doesn’t matter anymore, because we offer our signature Teriyaki Sauce for purchase at all locations across Canada!

Prep time: 15 Minutes

Cook time: 15 Minutes


Serving size: 4

Chicken Breast

  • 2 Chicken Breasts (defrosted)
  • 1 Tbsp of Butter
  • ¾ cup of Edo Japan’s Teriyaki Sauce
  • ½ cup of Chicken Stock
  • Pinch of Salt & Pepper to taste

Taco Bowls

  • 1 Cup of Shredded Cheese
  • Half a head of lettuce (Chopped)
  • Half a bell pepper (diced)
  • Half a onion (diced)
  • Cilantro (for garnish)


Chicken Breast

  1. Place 2 defrosted chicken breasts into the Instant Pot.
  2. Pour in ½ cup of chicken stock into the Instant Pot.
  3. Add 1 tbsp of butter
  4. Start the pressure cooker for 15 minutes, then allow it to slow release for 10 minutes
  5. Change the Instant Pot setting to Sauté
  6. Shred the chicken breasts
  7. Add a generous amount of Edo Japan’s Teriyaki Sauce into the Instant Pot

Taco Bowls

  1. For the Taco Bowl assembly station; layer the taco bowls with lettuce at the bottom, then the teriyaki chicken, cheese, onions, peppers, then cilantro for garnish.
  2. ENJOY!

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