Teriyaki Chicken Rice Bowl (Printable)

Juicy teriyaki chicken with steamed vegetables and fluffy jasmine rice, perfect for quick balanced meals.

# 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 head broccoli, 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 with water in a saucepan, bring to a boil. Cover and simmer on low for 12–15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Steam or blanch broccoli, carrots, and red bell pepper for 3–4 minutes until just tender. Set aside.
03 - Whisk soy sauce, mirin, honey, rice vinegar, cornstarch, water, garlic, and ginger in a small bowl to combine.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook for 5–6 minutes until golden and cooked through.
05 - Add teriyaki sauce to the chicken. Stir frequently and cook for 2–3 minutes until the sauce thickens and coats the chicken evenly.
06 - Divide rice into four containers. Top with teriyaki chicken and steamed vegetables. Sprinkle sesame seeds and spring onions if desired.
07 - Allow to cool before sealing containers. Refrigerate and consume within 4 days.

# Expert Suggestions:

01 -
  • The chicken thighs stay tender and forgiving, even if you're a few minutes late pulling them off the heat.
  • One skillet does most of the heavy lifting, leaving you with minimal cleanup on nights when that actually matters.
  • It tastes so polished and restaurant-worthy that you'll feel smug serving it to people who thought you'd ordered takeout.
02 -
  • Don't skip rinsing the rice—it genuinely changes the texture from gluey to individually perfect, and I learned this the hard way by serving gloppy rice to disappointed faces.
  • The sauce thickens as it cools, so if it looks a touch thin when you're plating, it'll set up perfectly by the next day and coat everything even better.
03 -
  • Cut your chicken into pieces that are roughly the same size so they cook evenly and look intentional on the plate instead of chaotic.
  • Keep the sauce components separate until you're ready to cook—whisking fresh garlic and ginger into the sauce right before it hits the pan makes the flavor pop in a way that pre-mixed versions never do.
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