Teriyaki Chicken Rice Bowl (Printable Version)

Chicken glazed with teriyaki sauce atop steamed rice, complemented by crisp 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

# Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice, 3 cups 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, then fluff with fork.
02 - In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until sugar dissolves and ingredients are fully combined.
03 - Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat evenly and set aside to marinate for at least 10 minutes while preparing vegetables.
04 - Heat 1 tbsp 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 clean plate and set aside.
05 - In the same pan, add marinated chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until chicken is browned and cooked through completely.
06 - Add remaining teriyaki sauce to the pan with chicken. Whisk cornstarch with 2 tbsp water to create a slurry and stir into the sauce. Simmer for 2 to 3 minutes until sauce thickens and becomes glossy.
07 - Divide cooked rice evenly among four bowls. Top each portion with teriyaki chicken and sauce, stir-fried vegetables, and diced pineapple. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in under 45 minutes, so it's perfect for those nights when you're hungry but don't have hours to spend cooking.
  • It tastes like restaurant-quality food but costs way less and lets you control exactly how much sauce and sweetness you want.
  • Leftovers are somehow even better the next day, and everything stays tender instead of drying out in the fridge.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a batch without rinsing and ended up with gluey instead of fluffy rice that couldn't hold the sauce properly.
  • The cornstarch needs to be mixed with cool water first, or it'll seize up and create lumps that won't dissolve, no matter how much you stir.
  • Chicken thighs are more forgiving than breasts, especially if you're multitasking and might lose track of time—they stay tender even if you cook them a couple minutes longer.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on—it only takes a moment but releases their nutty flavor and makes the whole bowl taste more refined.
  • If you want the sauce extra thick and glossy, use a bit more cornstarch, but go slowly because you can always add more and can't remove it once it's in.
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