Teriyaki Chicken Rice (Printable)

Tender teriyaki-glazed chicken served with steamed vegetables and fluffy rice for a balanced meal.

# What You’ll Need:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp 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 tbsp honey or maple syrup
07 - 1 tbsp rice vinegar
08 - 1 tbsp cornstarch
09 - 2 tbsp water
10 - 1 clove garlic, minced
11 - 1 tsp 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 tbsp toasted sesame seeds
18 - 2 spring onions, sliced

# How-To:

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

# Expert Hints:

01 -
  • The sauce clings to chicken in the most satisfying way, turning something simple into something that tastes like you spent hours in the kitchen.
  • Meal prep becomes genuinely exciting when you've got four containers of this waiting for you.
  • It's the rare dish where even the vegetables feel like they belong on a restaurant plate.
02 -
  • Cornstarch is non-negotiable here—without it, your sauce will slide right off the chicken instead of clinging to it, and that's the whole point.
  • Don't skip the resting time for the rice; those five minutes covered off the heat let the rice finish cooking gently and absorb any remaining moisture.
  • The chicken thighs will stay tender and forgiving even if your timing is off, which is why this recipe actually works on chaotic weeknights.
03 -
  • Don't crowd the chicken in the pan; give it space so it browns instead of steaming, which takes about the same amount of time but tastes infinitely better.
  • Taste the finished sauce before pouring it on the chicken—it should make you pause for a second because it's that good, balanced and full of flavor on its own.
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