Juicy Teriyaki Chicken Rice (Printable)

A flavorful dish featuring teriyaki-glazed chicken, steamed vegetables, and fluffy rice.

# 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 the rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low 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 red bell pepper until just tender, about 3 to 4 minutes. 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 to form the sauce.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken and cook for 5 to 6 minutes until golden and cooked through.
05 - Pour the teriyaki sauce over the chicken. Cook, stirring frequently, until the sauce thickens and coats the chicken, about 2 to 3 minutes.
06 - Divide rice among four containers. Top with teriyaki chicken and steamed vegetables. Sprinkle with toasted sesame seeds and sliced spring onions, if desired.
07 - Allow to cool before sealing containers. Refrigerate for up to 4 days for optimal freshness.

# Expert Advice:

01 -
  • It's forgiving enough for a weeknight but impressive enough to serve guests without breaking a sweat.
  • One pan, minimal cleanup, and it tastes even better the next day when the flavors deepen in the fridge.
  • The sauce is your secret weapon—sweet, savory, and thick enough to cling to every piece of chicken.
02 -
  • Cornstarch is essential for that thick, glossy sauce—without it, you'll end up with a thin, runny glaze that slides right off the chicken.
  • Don't skip rinsing the rice; it's the difference between fluffy individual grains and a gummy mess.
  • Chicken thighs really do make a difference here; they stay moist even after reheating, whereas breast meat can turn dry and sad.
03 -
  • Grate your ginger fresh just before making the sauce; ground ginger tastes musty and one-dimensional by comparison.
  • If your sauce breaks or looks separated while cooking, add a splash of water and whisk it over gentle heat—cornstarch will re-emulsify beautifully.
Return