Teriyaki Chicken and Rice Bowl (Printable)

Tender glazed chicken with vegetables and pineapple over steamed rice

# What You Need:

→ Chicken and Marinade

01 - 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin
04 - 2 tablespoons brown sugar
05 - 2 tablespoons honey
06 - 1 tablespoon rice vinegar
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 teaspoon sesame oil
10 - 1 tablespoon cornstarch mixed with 2 tablespoons 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 tablespoon vegetable oil

→ Garnish

19 - 1 cup fresh pineapple, diced
20 - 2 tablespoons scallions, sliced
21 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Rinse rice under cold water until water runs clear. In a medium saucepan with lid, combine rice, 3 cups water, and a pinch of salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.
02 - In a small mixing bowl, whisk together 1/3 cup soy sauce, 1/4 cup mirin, 2 tablespoons brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, minced garlic, grated ginger, and 1 teaspoon 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 allow to marinate for at least 10 minutes while preparing vegetables.
04 - Heat 1 tablespoon 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. Transfer vegetables to a clean bowl and set aside.
05 - In the same pan, add marinated chicken with its marinade. Cook for 6 to 8 minutes, stirring occasionally, until chicken is browned and cooked through.
06 - Add remaining teriyaki sauce to the pan with chicken. Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, then add to the pan. 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 portion with teriyaki chicken and glaze, stir-fried vegetables, and diced pineapple. Garnish with sliced scallions and toasted sesame seeds.

# Expert Advice:

01 -
  • Everything cooks in under an hour, but it tastes like you spent the whole afternoon in the kitchen.
  • The sweet pineapple cuts through the rich teriyaki in a way that keeps every bite interesting.
  • You can prep the sauce and chop the vegetables ahead, making weeknight execution almost effortless.
  • It reheats beautifully, so leftovers never feel like a compromise.
02 -
  • Dont skip rinsing the rice, or youll end up with gummy, sticky clumps instead of fluffy grains.
  • Add the cornstarch slurry slowly and stir constantly, or you risk lumps that ruin the smooth glaze.
  • Let the chicken marinate for at least 10 minutes, any less and the flavors wont penetrate.
  • Keep the vegetables moving in the pan so they char without steaming, high heat is your friend here.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling, it deepens the flavor and makes them fragrant.
  • Cut your vegetables to similar sizes so they cook evenly and nothing turns mushy while others stay raw.
  • Reserve a little uncooked teriyaki sauce to drizzle over the finished bowls for an extra punch of flavor.
  • Use day-old rice if you have it, it fries up better and doesnt clump as much as freshly cooked rice.
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