Teriyaki Chicken and Rice Bowl (Printable)

Juicy chicken in glossy teriyaki sauce with steamed rice, crisp vegetables, and pineapple chunks.

# Components:

→ 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
11 - 2 tbsp water

→ Rice

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

→ Vegetables

15 - 1 cup broccoli florets
16 - 1 cup carrots, sliced thin
17 - 1 cup red bell pepper, sliced
18 - 1 cup snap peas
19 - 1 tbsp vegetable oil

→ Garnish

20 - 1 cup fresh pineapple, diced
21 - 2 tbsp scallions, sliced
22 - 1 tsp toasted sesame seeds

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and 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 to 4 minutes until crisp-tender. Remove vegetables and set aside.
05 - In the same pan, add marinated chicken. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
06 - Add remaining teriyaki sauce to the pan. Stir cornstarch with water to create a slurry, then add to sauce. Simmer 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 Advice:

01 -
  • Everything cooks in under 45 minutes, which means you can have a restaurant-quality dinner on the table faster than delivery arrives.
  • The balance of sweet honey, tangy vinegar, and umami soy creates a glaze so good you'll want to lick the spoon.
  • It's endlessly adaptable: swap proteins, toss in whatever vegetables need using, and it still turns out delicious every single time.
02 -
  • Don't skip rinsing the rice, or you'll end up with a gummy, clumpy texture that won't soak up the sauce properly.
  • Make the cornstarch slurry right before you need it, because if it sits too long it separates and won't thicken the sauce evenly.
  • Let the chicken marinate for at least 10 minutes, but if you have time, 30 minutes will deepen the flavor even more.
03 -
  • Use a hot pan when cooking the chicken so it caramelizes instead of steaming, which builds deeper flavor and better texture.
  • Toast your sesame seeds in a dry skillet for 2 minutes before sprinkling them on top, it wakes up their nutty flavor and makes them taste fresher.
  • If your sauce looks too thick, thin it with a tablespoon of water or chicken broth rather than adding more soy sauce, which can make it too salty.
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