Teriyaki Chicken and Rice Bowl (Printable)

Tender chicken in sweet-savory teriyaki sauce over steamed rice with vegetables and fresh 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 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 Make:

01 - Rinse rice under cold water until water runs clear. Combine rice, 3 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, 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 vegetables.
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 crisp-tender. Remove vegetables and set aside.
05 - In the same pan, add marinated chicken with its sauce. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through completely.
06 - Add the remaining teriyaki sauce to the pan. Stir the cornstarch slurry and add to the sauce. Simmer for 2 to 3 minutes until the sauce becomes thick and glossy.
07 - Fluff the cooked rice and divide evenly among four bowls. Top each bowl with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce clings to every piece of chicken like it was made for each other, sweet and savory at the same time.
  • You can have dinner on the table in under an hour, which means weeknight cooking that actually tastes like you tried.
  • It's forgiving enough for beginners but impressive enough to serve to people you're trying to impress.
02 -
  • The cornstarch slurry is what separates homemade teriyaki from watery disappointment—don't skip it, and don't add it all at once or you'll get lumps.
  • Marinating the chicken even briefly changes the texture and flavor completely, so resist the urge to skip this step when you're in a rush.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and you don't end up with some pieces overdone while others are still raw.
  • Don't stir-fry your vegetables and chicken in batches unless you absolutely have to—they'll steam instead of getting that beautiful caramelization.
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