Teriyaki Chicken and Rice Bowl (Print Version)

Chicken glazed in sweet teriyaki sauce over steamed rice with vegetables and fresh pineapple.

# Ingredient List:

→ 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
11 - 2 tbsp water

→ Rice

12 - 2 cups jasmine or short-grain white rice
13 - 3 cups water
14 - Pinch of salt

→ Vegetables

15 - 1 cup broccoli florets
16 - 1 cup carrots, sliced thin
17 - 1 cup red bell pepper, sliced
18 - 1 cup snap peas
19 - 1 tbsp vegetable oil

→ Garnish

20 - 1 cup fresh pineapple, diced
21 - 2 tbsp scallions, sliced
22 - 1 tsp toasted sesame seeds

# Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small 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 a bowl and pour half of the teriyaki sauce over them. Toss to coat evenly and let marinate while preparing vegetables for at least 10 minutes.
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 crisp-tender. Remove vegetables and set aside.
05 - In the same pan, add marinated chicken. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
06 - Add the remaining teriyaki sauce to the pan. Stir cornstarch with water to create a slurry, then add to the sauce. Simmer for 2 to 3 minutes until thick and glossy.
07 - Fluff the cooked rice and divide among four bowls. Top each with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than takeout: From prep to table in 45 minutes, which means you're eating this on a regular Tuesday, not saving it for special occasions.
  • The sauce is where the magic happens: That glossy, caramelized glaze sticks to every piece of chicken and makes even the rice taste better.
  • You can customize it without guilt: Swap vegetables, add spice, go vegetarian—it's flexible enough to work with whatever's in your crisper drawer.
02 -
  • Cut your chicken into consistent pieces: I learned this the hard way when half my chicken finished cooking while the other half was still raw, and nobody has time for that—aim for roughly the same size throughout.
  • Don't skip rinsing the rice: I thought I was saving time once and ended up with gluey, starchy rice that felt more like cement than the fluffy base this bowl deserves.
  • The cornstarch slurry must be whisked into cold water first: If you dump it directly into hot sauce, it clumps up and you'll be fishing out little starch balls for the rest of cooking.
03 -
  • Let your rice steam undisturbed after cooking: Those 10 minutes of rest are when the grains finish cooking and separate properly—peeking ruins the whole process.
  • Keep your pan hot when searing chicken: A properly hot pan creates that golden-brown exterior that makes the whole dish feel more refined, so don't rush this step.
  • Toast your sesame seeds lightly before serving: Five minutes in a dry skillet brings out their nutty flavor and makes them taste less like an afterthought and more like an intentional finishing touch.
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