Teriyaki Chicken Rice Bowl (Printable)

Glazed chicken over fluffy rice with vegetables and 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 Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice, 3 cups water, and pinch of salt in medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing.
02 - In small mixing 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 bowl and pour half of teriyaki sauce over them. Toss to coat evenly and marinate for at least 10 minutes while preparing vegetables.
04 - Heat vegetable oil in large skillet or wok over medium-high heat. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until crisp-tender. Transfer to separate plate and set aside.
05 - In same pan, add marinated chicken with any accumulated liquid. Cook for 6-8 minutes, stirring occasionally, until chicken is browned and cooked through.
06 - Pour remaining teriyaki sauce into pan with chicken. Mix cornstarch slurry and add to sauce. Simmer for 2-3 minutes, stirring constantly, until sauce becomes thick and glossy.
07 - Divide fluffy rice among four serving bowls. Top each with glazed teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with sliced scallions and toasted sesame seeds.

# Expert Advice:

01 -
  • It comes together faster than takeout: From prep to table in under 45 minutes, and most of that is just rice steaming in the background.
  • The sweet and savory balance feels indulgent but tastes clean: That honeyed glaze coats the chicken without weighing you down.
  • Every component plays a role: The pineapple brightness cuts through richness, crisp vegetables snap against soft rice, and those sesame seeds tie everything together.
02 -
  • Don't skip the cornstarch slurry or you'll have a thin, glossy sauce that slides off the rice: Mix it separately so lumps don't sabotage the final texture.
  • Fresh pineapple makes all the difference—it's not just a garnish: The acid and juiciness are what lift this from heavy to balanced and refreshing.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling—this releases their oils and transforms them from filler into flavor: It's a small step that changes everything.
  • If your sauce breaks or gets weird, whisk in a splash of water and re-whisk the cornstarch slurry to save it: I've done this more times than I'd like to admit, and it always works.
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