Teriyaki Chicken and Rice Bowl (Printable)

Tender chicken in sweet teriyaki glaze over steamed rice with vegetables and fresh pineapple.

# 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
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

# Method:

01 - Rinse the rice under cold water until the water runs clear. Combine rice, water, and a pinch of 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 thoroughly and let marinate while preparing the 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 with its marinade. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
06 - Add the remaining teriyaki sauce to the pan. Stir the cornstarch with water to create a slurry, then add to the sauce. Simmer for 2 to 3 minutes until thick and glossy.
07 - Fluff the cooked rice and divide among four bowls. Top with teriyaki chicken and sauce, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds.

# Expert Pointers:

01 -
  • The whole thing comes together in under 45 minutes, and most of that is just letting rice simmer while you handle everything else.
  • One pan does almost all the work, which means minimal cleanup and maximum flavor layering in the same spot.
  • It's naturally dairy-free and feels fancy enough to serve guests, but humble enough to make on a Tuesday when you're exhausted.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey mess instead of separate, fluffy grains that actually taste good.
  • The cornstarch slurry only works if you actually mix it with cold water first instead of just dumping cornstarch into the hot sauce, or it'll turn lumpy and bitter.
  • Bite into a piece of chicken to check for doneness before you finish the sauce, because some cuts cook faster than others and overcooked chicken can't be rescued.
03 -
  • If you have time, let the chicken marinate for 20 or 30 minutes instead of 10, because the soy sauce and ginger really do penetrate and improve the flavor the longer they sit.
  • Toast your sesame seeds in a dry pan for just a minute before sprinkling them on top, because that one extra step makes them taste like they actually matter instead of just being decorative.
  • Make the sauce ahead of time and store it in a jar in your fridge, so on nights when you're tired, you're only really cooking the chicken and rice.
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