Teriyaki Chicken Rice Bowl (Printable)

Tender chicken with teriyaki glaze, steamed vegetables, and fluffy jasmine rice.

# What You Need:

→ Chicken

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - Pinch of salt and pepper

→ Teriyaki Sauce

04 - 1/3 cup low-sodium soy sauce
05 - 1/4 cup mirin
06 - 2 tablespoons honey or maple syrup
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon cornstarch
09 - 2 tablespoons water
10 - 1 clove garlic, minced
11 - 1 teaspoon fresh ginger, grated

→ Rice

12 - 1 1/4 cups jasmine or short-grain rice
13 - 2 cups water

→ Vegetables

14 - 1 medium broccoli head, cut into florets
15 - 2 medium carrots, sliced
16 - 1 red bell pepper, sliced

→ Garnishes (optional)

17 - 2 tablespoons toasted sesame seeds
18 - 2 spring onions, sliced

# How-To Steps:

01 - Rinse rice under cold water until clear. Combine rice and water in a saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Steam or blanch broccoli florets, sliced carrots, and sliced red bell pepper for 3 to 4 minutes until just tender. Set aside.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, cornstarch, water, minced garlic, and grated ginger until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook for 5 to 6 minutes until golden brown and cooked through.
05 - Pour teriyaki sauce over the cooked chicken. Stir frequently and cook for 2 to 3 minutes until the sauce thickens and coats the chicken evenly.
06 - Divide cooked rice evenly into four containers. Top each with teriyaki chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions if desired.
07 - Allow to cool before sealing containers. Refrigerate for up to four days.

# Expert Suggestions:

01 -
  • The sauce clings to the chicken in this glossy, addictive way that makes you want to pour extra over everything.
  • It genuinely tastes impressive but comes together faster than most takeout, which feels like you're getting away with something.
  • Meal-prep friendly means you can make it once and eat like you cooked four different times that week.
02 -
  • Don't skip rinsing the rice—this step alone is what separates fluffy rice from a starchy brick, and I learned this after years of wondering why my rice was always slightly off.
  • The cornstarch in the sauce does all the thickening work, so if you substitute it, the sauce will stay thin and run off the chicken instead of coating it beautifully.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at exactly the same rate and finishes golden together instead of some pieces being overcooked while others are still pale.
  • If you're short on time, buy pre-cut vegetables from the grocery store—this recipe becomes about the sauce anyway, and that's where the magic lives.
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