Teriyaki Chicken Rice Bowl (Printable)

Glazed chicken with vegetables and pineapple over steamed rice

# Components:

→ 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 for thickening slurry

→ 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

# Method:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to 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 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 crisp-tender. Remove vegetables and set aside.
05 - In the same pan, add marinated chicken with accumulated marinade. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through completely.
06 - Add remaining teriyaki sauce to the pan with cooked chicken. Stir cornstarch slurry and add to sauce. Simmer for 2 to 3 minutes until thick and glossy.
07 - Fluff cooked rice and divide among four bowls. Top each with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, but it tastes like you spent the whole afternoon in the kitchen.
  • The sweet-savory glaze clings to every piece of chicken and makes even plain rice taste like a treat.
  • You can swap out the vegetables for whatever's wilting in your crisper drawer and it still works beautifully.
  • Fresh pineapple on top adds a bright, juicy contrast that cuts through the richness perfectly.
02 -
  • Always make the cornstarch slurry separately before adding it to the pan, or you'll end up with clumps instead of a smooth glaze.
  • Don't skip marinating the chicken, even for just 10 minutes, because that's when the flavors really start to penetrate the meat.
  • If your vegetables release too much water, cook them in batches or crank up the heat so they stir-fry instead of steam.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it wakes up their flavor and makes them taste nutty and rich.
  • Use a rice cooker if you have one so you can focus on the chicken and vegetables without worrying about timing the rice perfectly.
  • If you love extra sauce, double the teriyaki mixture and keep some on the side for drizzling over the finished bowls.
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