Teriyaki Chicken and Rice Bowl (Printable Version)

Glazed chicken with vegetables and pineapple over steamed rice

# 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 thickening

→ 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 Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice, 3 cups water, and salt in a medium saucepan. Bring to a 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 evenly and let marinate for at least 10 minutes while preparing vegetables.
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. Remove vegetables and set aside.
05 - In the same pan, add marinated chicken with marinade. Cook for 6 to 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 to 3 minutes until thick and glossy.
07 - Fluff cooked rice and divide among four bowls. Top with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means you're eating something delicious before 7 PM on a weeknight.
  • The glaze is so addictive and foolproof—even a small mistake in proportions won't ruin it because mirin and honey carry so much flavor on their own.
  • You can swap vegetables based on what's in your crisper, so there's zero waste and endless variations.
02 -
  • Don't skip whisking the cornstarch with water first—adding dry cornstarch directly to the hot sauce creates lumps that are nearly impossible to break down.
  • If your sauce breaks or looks greasy, the heat was probably too high; turn it down and add a splash of water, then let it gently come back together.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and you're not fighting between undercooked centers and overcooked edges.
  • If you're cooking for a crowd, double the recipe but resist the urge to crowd the pan when cooking chicken—work in batches so everything browns properly instead of steaming.
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