Teriyaki Chicken Rice Bowl (Printable)

Juicy chicken glazed in teriyaki sauce served with steamed vegetables and fluffy jasmine rice in under an hour.

# What You 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

# Directions:

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, carrots, and bell pepper until just tender, about 3 to 4 minutes. Set aside.
03 - Whisk together soy sauce, mirin, honey, rice vinegar, cornstarch, water, garlic, and ginger in a small bowl until well combined.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5 to 6 minutes until golden and cooked through.
05 - Pour teriyaki sauce over the cooked chicken. Stir frequently and cook for 2 to 3 minutes until sauce thickens and coats the chicken evenly.
06 - Divide rice among four containers. Top with teriyaki chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions if desired.
07 - Allow prepared meals to cool before sealing containers. Refrigerate for up to four days.

# Expert Advice:

01 -
  • It transforms a weeknight into something that tastes like you spent hours in the kitchen when really you spent less than an hour.
  • The sauce sticks to the chicken in the most satisfying way, and leftovers taste even better because the flavors deepen.
  • You can make four servings at once and forget about cooking for days, which is its own kind of magic.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy grains and a sticky mess that defeats the entire purpose of meal prep.
  • The cornstarch needs to touch the heat to thicken, so wait until the sauce is in the hot skillet before expecting it to transform.
  • Room-temperature containers of hot food will steam themselves into something mushy if you seal them immediately, so let them cool first.
03 -
  • Buy pre-cut chicken thighs if your budget allows it—this recipe is about saving time on weeknights, not spending an hour on prep work.
  • Toast your sesame seeds yourself in a dry pan for three minutes if you can—they taste infinitely better than pre-toasted and it takes almost no time.
Go Back