Teriyaki Chicken and Rice Bowl (Printable)

Tender chicken in sweet-savory glaze over rice with vegetables and 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 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, sliced thin
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

# How-To:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. 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 marinate while preparing 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 vegetables are crisp-tender. Transfer to a plate and set aside.
05 - In the same pan, add marinated chicken with accumulated marinade. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
06 - Add remaining teriyaki sauce to the pan. Stir cornstarch slurry and add to the sauce. Simmer for 2 to 3 minutes until sauce thickens and becomes glossy.
07 - Fluff cooked rice and divide evenly among four serving bowls. Top each with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds.

# Expert Tips:

01 -
  • The whole thing comes together in under an hour, which means you can have restaurant-quality dinner on a busy Tuesday.
  • That glossy teriyaki sauce is genuinely addictive, and watching it thicken in the pan feels like kitchen magic.
  • It's naturally dairy-free and works for almost anyone, plus you can load it with whatever vegetables you have hiding in your fridge.
02 -
  • Don't skip the cornstarch slurry because it's the difference between a thin, disappointing sauce and that restaurant-quality glossy coating that clings to everything.
  • Thighs are far more forgiving than breasts, which can dry out if you're a few minutes off, so consider that when choosing your cut.
  • Fresh pineapple matters more than you'd think because it brings a brightness that frozen or canned simply can't replicate.
03 -
  • Cut your chicken into consistently sized pieces so everything cooks at the same rate and nothing ends up dry while you're waiting on a larger chunk.
  • Make your cornstarch slurry right before you add it so it doesn't get lumpy or the cornstarch doesn't start separating from the water.
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