Teriyaki Chicken and Rice Bowl (Printable View)

Glazed chicken over fluffy rice with stir-fried vegetables and fresh pineapple garnish.

# 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, sliced thin
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 It:

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 mixing bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until fully combined.
03 - Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat thoroughly 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 vegetables are crisp-tender. Transfer to a clean plate and set aside.
05 - In the same pan, add marinated chicken with its marinade. Cook for 6 to 8 minutes, stirring occasionally, until chicken is browned and cooked through completely.
06 - Add the remaining teriyaki sauce to the pan with the chicken. Stir the cornstarch with water to create a slurry, then add to the sauce. Simmer for 2 to 3 minutes until sauce becomes thick and glossy.
07 - Fluff cooked rice and divide evenly among four serving bowls. Top each portion with teriyaki chicken and sauce, sautéed vegetables, and diced pineapple. Sprinkle with scallions and toasted sesame seeds before serving.

# Expert Tips:

01 -
  • The glaze becomes sticky and gorgeous, coating each piece of chicken like you've been cooking for hours when really you've barely broken a sweat.
  • It comes together faster than takeout if you prep your vegetables ahead, making weeknight dinners feel less like a chore and more like something you actually want to cook.
  • Fresh pineapple against savory teriyaki creates this surprising brightness that makes everyone at the table pause mid-bite and ask for the recipe.
02 -
  • Don't skip rinsing the rice; I learned this the hard way when I once made a big batch without rinsing and ended up with something closer to rice pudding than a proper grain bowl.
  • The cornstarch slurry must be mixed right before adding it to the pan, or it settles and clumps; whisk it again just as you're about to pour it in.
  • Fresh pineapple makes a visible difference; the texture and brightness of canned pineapple disappears into the sauce rather than standing out as a flavor surprise.
03 -
  • Prep all your ingredients before you start cooking; once the pan is hot, everything moves quickly and you won't have time to be chopping vegetables mid-recipe.
  • Use a wok if you have one because the curved sides make it easier to stir-fry vegetables quickly and evenly, though a large skillet works perfectly fine too.
  • Make extra sauce and keep it in a jar in the fridge for quick weeknight dinners; it keeps for about a week and transforms roasted vegetables, grilled fish, or even rice cakes.
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