Teriyaki Chicken and Rice Bowl (Printable Version)

Glazed chicken with vegetables and pineapple over steamed rice for a satisfying Asian-inspired meal.

# What You 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

→ 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 thinly sliced carrots
16 - 1 cup sliced red bell pepper
17 - 1 cup snap peas
18 - 1 tbsp vegetable oil

→ Garnish

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

# Step-by-Step Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice, 3 cups water, and pinch of salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
03 - Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat and let 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 3-4 minutes until crisp-tender. Remove vegetables and set aside.
05 - In the same pan, add marinated chicken with accumulated marinade. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
06 - Add remaining teriyaki sauce to the pan. Stir cornstarch slurry and add to sauce. Simmer for 2-3 minutes until thick and glossy.
07 - Fluff cooked rice and divide among four bowls. Top each with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds.

# Expert Advice:

01 -
  • It comes together faster than takeout, which means weeknight dinners actually feel manageable.
  • The glossy teriyaki sauce is addictive enough that people will ask you to make it again before they've finished eating.
  • You can prep everything in advance and just let the pan do the work when hunger strikes.
02 -
  • Don't skip rinsing the rice—I learned this mistake teaches hard lessons about texture, and no amount of sauce can fix gummy rice.
  • Make your sauce before you cook anything else so you're not fumbling with ratios while your chicken browns.
  • The cornstarch slurry must be smooth and lump-free before it hits the pan, or you'll end up with tiny flour pockets in your glaze.
03 -
  • Don't crowd the pan when cooking chicken—give each piece space to brown, or you'll end up steaming instead of searing.
  • Taste your sauce before it goes into the pan; this is your moment to adjust sweetness or saltiness without affecting the entire dish.
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