Teriyaki Chicken and Rice Bowl (Print Version)

Tender glazed chicken with vegetables and pineapple over steamed rice

# 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
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

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, 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 combined.
03 - Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat evenly and allow to 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 vegetables are crisp-tender. Transfer to a plate and set aside.
05 - In the same pan, add marinated chicken with its marinade. Cook for 6 to 8 minutes, stirring occasionally, until chicken is browned and cooked through.
06 - Add the remaining teriyaki sauce to the pan with the chicken. Mix cornstarch with 2 tablespoons water to create a slurry, then stir into the sauce. Simmer for 2 to 3 minutes until thickened and glossy.
07 - Fluff the cooked rice and divide evenly among four bowls. Top each portion with teriyaki chicken and sauce, sautéed vegetables, and diced pineapple. Garnish with sliced scallions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce tastes like restaurant quality but comes together faster than you'd think.
  • It's flexible enough to feed a crowd or stretch leftovers into tomorrow's lunch without complaint.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a gluey blob instead of fluffy grains.
  • The cornstarch slurry is your secret; mixing it with cold water first keeps it from clumping into weird little balls in the hot sauce.
03 -
  • Brown your chicken in batches if your pan feels crowded—overcrowding steams instead of sears, and you'll miss out on that golden crust.
  • Make extra sauce and refrigerate it; it's delicious drizzled over leftover rice the next day, or mixed into a quick stir-fry.
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