Teriyaki Chicken and Rice Bowl (Printable Version)

Glazed chicken with vegetables and pineapple over steamed rice in 45 minutes

# 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

→ 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 Steps:

01 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, 3 cups water, and a pinch of salt. Bring to a boil, reduce heat to low, 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 other components.
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 vegetables are crisp-tender. Transfer to a plate and set aside.
05 - In the same skillet, add marinated chicken with accumulated marinade. Cook for 6 to 8 minutes, stirring occasionally, until chicken is browned and cooked through.
06 - Pour remaining teriyaki sauce into the pan with chicken. Mix cornstarch with water to create a slurry, then add to the sauce. Simmer for 2 to 3 minutes, stirring constantly, until sauce thickens and becomes glossy.
07 - Fluff cooked rice and divide evenly among four bowls. Top each bowl with teriyaki chicken and sauce, stir-fried vegetables, and diced pineapple. Garnish with sliced scallions and toasted sesame seeds.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight cooking feel actually achievable.
  • The teriyaki sauce is addictively sweet and savory, and somehow tastes even better as leftovers the next day.
  • You can swap proteins or vegetables without breaking the recipe, so it adapts to whatever's in your fridge.
02 -
  • Don't skip rinsing the rice or you'll end up with a starchy, sticky bowl instead of fluffy individual grains.
  • The cornstarch slurry must be smooth and lump-free before it hits the pan, or you'll have grainy sauce instead of a glossy coating.
  • Reserve half the sauce for glazing instead of using it all for marinating—this keeps the final flavor layered and prevents the chicken from becoming too salty.
03 -
  • Toast your sesame seeds in a dry pan for about a minute right before serving so they smell nutty and toasty instead of flat.
  • If you can't find fresh mirin, a combination of honey and a tiny splash of rice vinegar will approximate its sweetness, though the result won't be quite as complex.
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