Teriyaki Chicken and Rice Bowl (Printable)

Glazed chicken over steamed rice with colorful vegetables and fresh pineapple garnish.

# What You'll Need:

→ Chicken and Marinade

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin
04 - 2 tbsp brown sugar
05 - 2 tbsp honey
06 - 1 tbsp rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp sesame oil
10 - 1 tbsp cornstarch mixed with 2 tbsp water for slurry

→ Rice

11 - 2 cups jasmine or short-grain white rice
12 - 3 cups water
13 - Pinch of salt

→ Vegetables

14 - 1 cup broccoli florets
15 - 1 cup carrots, thinly sliced
16 - 1 cup red bell pepper, sliced
17 - 1 cup snap peas
18 - 1 tbsp vegetable oil

→ Garnish

19 - 1 cup fresh pineapple, diced
20 - 2 tbsp scallions, sliced
21 - 1 tsp toasted sesame seeds

# How-To Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice, 3 cups water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing.
02 - Whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl until sugar dissolves completely.
03 - Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat evenly and marinate while preparing vegetables for at least 10 minutes.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 3 to 4 minutes until crisp-tender. Transfer to a plate and set aside.
05 - Return the skillet to medium-high heat and add the marinated chicken with any accumulated marinade. Cook for 6 to 8 minutes, stirring occasionally, until chicken is browned and cooked through.
06 - Pour remaining teriyaki sauce into the pan with the cooked chicken. Create a slurry by stirring cornstarch with 2 tbsp water, then add to the sauce. Simmer for 2 to 3 minutes until the sauce thickens and becomes glossy.
07 - Divide cooked rice equally among four bowls. Top each with teriyaki chicken and sauce, sautéed vegetables, and diced pineapple. Garnish with sliced scallions and toasted sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The chicken comes out tender and glazed in a sauce so good you'll want to pour extra over everything on your plate.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want restaurant-quality results without the stress.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch turned into a sticky clump, and now I always rinse until the water runs clear.
  • The cornstarch slurry is your secret weapon; whisk it smooth with water before adding or you'll end up with lumps, which is a lesson I only needed to learn once.
03 -
  • If your sauce is too thin, you didn't cook the slurry long enough—give it another minute or two and watch it transform into something silky and clingy.
  • Thighs are more forgiving than breasts, but if you use breasts, pound them to an even thickness so they cook at the same rate and stay juicy.
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