Teriyaki Chicken Rice Bowl (Printable Version)

Tender chicken glazed in teriyaki sauce served with steamed vegetables and fragrant rice.

# What You'll Need:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp vegetable oil
03 - Pinch of salt and pepper

→ Teriyaki Sauce

04 - 1/3 cup low-sodium soy sauce
05 - 1/4 cup mirin
06 - 2 tbsp honey or maple syrup
07 - 1 tbsp rice vinegar
08 - 1 tbsp cornstarch
09 - 2 tbsp water
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated

→ Rice

12 - 1 1/4 cups jasmine or short-grain rice
13 - 2 cups water

→ Vegetables

14 - 1 medium head broccoli, cut into florets
15 - 2 medium carrots, sliced
16 - 1 red bell pepper, sliced

→ Garnishes (optional)

17 - 2 tbsp toasted sesame seeds
18 - 2 spring onions, sliced

# How To Make It:

01 - Rinse rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, cover, and simmer on low for 12 to 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Steam or blanch broccoli florets, sliced carrots, and red bell pepper until just tender, approximately 3 to 4 minutes. Set aside.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, cornstarch, water, minced garlic, and grated ginger until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to skillet and cook for 5 to 6 minutes until golden brown and fully cooked.
05 - Pour teriyaki sauce over the cooked chicken. Stir frequently and cook for 2 to 3 minutes until the sauce thickens and evenly coats the chicken.
06 - Divide cooked rice among four containers. Top with teriyaki chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions if desired.
07 - Allow dishes to cool before sealing containers. Refrigerate for up to four days.

# Expert Advice:

01 -
  • It's hands-on time is shorter than a coffee break, but tastes like you've been simmering all afternoon.
  • The sauce clings to every piece of chicken like it was meant to be there, creating that restaurant-quality glaze at home.
  • It meal-preps beautifully, so Sunday cooking becomes four easy weeknight dinners with zero stress.
02 -
  • Rinsing the rice isn't fussy—it's the difference between fluffy individual grains and a sticky, gluey mess that no amount of sauce can redeem.
  • Don't skip the mincing of garlic and ginger; chunks of raw garlic are jarring against the smooth, sweet sauce in a way that derails the whole experience.
  • Cornstarch needs to be whisked into the liquid properly, or you'll end up with grainy, lumpy sauce instead of that silky coat you're after.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds before sprinkling—they transform from bland to nutty and bright, and you'll taste the difference immediately.
  • If you're gluten-free, swap soy sauce for tamari and you'll never know the difference—the sauce is just as glossy and delicious, and nobody will notice you've made the switch.
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