Save There's something about the kitchen filling with the smell of ginger and garlic hitting hot oil that makes you stop and just breathe it in. I discovered teriyaki chicken during a week when my meal-prep momentum had completely stalled, and I needed something that felt effortless but tasted like I'd actually tried. The balance of sweet and savory, the way the sauce clings to tender chicken thighs, and how it stays just as good on day four as day one—this became my go-to answer whenever someone asked what I was eating for lunch all week.
I made this for my roommate on a random Wednesday night when we were both tired and hungry, and watching their face light up when they tasted it reminded me that good food doesn't need to be complicated or take hours. They asked for the recipe the next day, and now I catch them making it when I'm not around. That's when you know a recipe has really stuck.
Ingredients
- Chicken thighs: Use 600g of boneless, skinless pieces and don't skip the thighs—they stay juicy where breasts would dry out, and they're usually cheaper too.
- Low-sodium soy sauce: 80ml is the base, and low-sodium means you control the salt instead of letting the sauce do it for you.
- Mirin: This 60ml pour of sweet rice wine is what makes the glaze glossy and complex, not just salty.
- Honey or maple syrup: 2 tablespoons round out the sweet-savory balance and help the sauce cling to the chicken.
- Rice vinegar: Just 1 tablespoon cuts through the richness and keeps the flavor bright.
- Cornstarch: 1 tablespoon thickened the sauce in a way that feels more elegant than just reducing it.
- Fresh ginger and garlic: These aren't optional—1 tsp grated ginger and 1 minced clove build the flavor foundation that makes people ask if you ordered this from somewhere.
- Jasmine or short-grain rice: 250g cooked with 500ml water, and the jasmine variety has a subtle fragrance that makes the whole bowl feel special.
- Vegetables: One medium broccoli head in florets, 2 sliced carrots, and 1 red bell pepper add color, texture, and the vegetables actually stay bright instead of getting mushy.
- Sesame seeds and spring onions: Optional garnishes that transform the dish from weeknight dinner to something you'd photograph.
Instructions
- Start the rice while you prep everything else:
- Rinse 250g rice under cold running water, swirling it with your fingers until the water runs clear—this removes the starch that makes rice gummy. Add it to a saucepan with 500ml water, bring to a boil, then cover, reduce heat to low, and let it simmer for 12–15 minutes until the liquid is absorbed and the rice is tender.
- Give the vegetables a quick steam:
- While rice is cooking, steam or blanch your broccoli florets, carrot slices, and bell pepper strips for about 3–4 minutes until they have a slight bite but aren't raw. You want them tender-crisp so they don't turn into mush in the containers.
- Mix the teriyaki sauce in one bowl:
- Whisk together 80ml soy sauce, 60ml mirin, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp cornstarch, 2 tbsp water, 1 minced garlic clove, and 1 tsp grated ginger. Let it sit for a moment so the cornstarch suspends evenly—when you pour this over hot chicken, it'll thicken into a glaze.
- Cook the chicken until golden:
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat and let it shimmer. Season 600g bite-sized chicken thigh pieces with salt and pepper, then add them to the pan in a single layer—don't crowd it. Let them cook untouched for about 2–3 minutes so they develop a golden crust, then stir and cook for another 2–3 minutes until cooked through.
- Pour the sauce and let it thicken:
- Add your teriyaki sauce to the chicken and stir constantly for 2–3 minutes, watching as it transforms from liquid to silky glaze that coats every piece. When it looks glossy and clings to the chicken instead of pooling, you're done.
- Build your meal-prep containers:
- Divide the fluffy rice among 4 containers, top with teriyaki chicken and steamed vegetables, then sprinkle with sesame seeds and sliced spring onions if you have them.
Save My friend's kid, who is notoriously picky, actually asked for seconds the first time I made this, and their parent looked at me like I'd performed magic. It's become the recipe I suggest when someone says they're struggling to get excited about lunch again, because it proves that meal prep doesn't have to taste like punishment.
Why This Works for Real Life
This recipe exists because real life is busy and repetitive eating is boring. The teriyaki sauce stays fresh in your mouth even on the fourth day because of the ginger, garlic, and vinegar, not because you're just eating the same thing over and over. The vegetables stay firm enough to bite into, the rice absorbs just enough sauce to be flavorful without being waterlogged, and the chicken doesn't separate into dry strings by Thursday. It's designed to be made once and eaten well four times.
Customizing Without Losing the Plot
Chicken thighs are what I use because they hold up, but if you want to use chicken breast or tofu, the sauce will still work—just watch the timing because breast meat cooks faster and tofu doesn't really need cooking, just heating through. I've added edamame and snap peas for extra protein and a crunch that breaks up the softness, and both work perfectly. If you need gluten-free, swap regular soy sauce for tamari and everything else stays exactly the same.
The Small Details That Matter
Rinsing the rice isn't just something they tell you to do—it actually changes the texture from gluey to separate grains that don't clump together in your container. The cornstarch suspension takes 30 seconds but prevents lumpy sauce. Letting everything cool before you seal the containers takes patience but keeps the rice from turning into porridge by day three. Those three-minute vegetable blanch feels quick, but it's the difference between bright and mushy.
- Sesame seeds toasted in a dry pan for 2–3 minutes taste infinitely better than raw ones and cost almost nothing in effort.
- If you want extra sauce, make a half batch and keep it separate in a small container so people can add it to taste.
- On day four, if the sauce seems thick, add a splash of water or broth and microwave for 90 seconds to loosen it up.
Save This recipe has become what I reach for when I need to feel like I have my life together, because spending an hour on a Sunday means I actually eat well the rest of the week. It's proof that food doesn't have to be complicated to be genuinely good.
Recipe Help & Answers
- → What type of rice works best with this dish?
Jasmine or short-grain rice is ideal for a fluffy, slightly sticky texture that complements the glazed chicken and vegetables.
- → Can I substitute chicken thighs with other proteins?
Yes, chicken breast or firm tofu make good alternatives, adjusting cooking time to ensure tenderness and proper glaze absorption.
- → How do I thicken the teriyaki sauce effectively?
Mixing cornstarch with water before adding it to the sauce helps create a glossy, thick coating that clings well to the chicken pieces.
- → What vegetables complement the flavors best?
Steamed broccoli, sliced carrots, and red bell pepper add color, crunch, and freshness that balance the rich teriyaki glaze.
- → Is this dish suitable for meal prepping?
Definitely! It stores well refrigerated up to 4 days and flavors deepen, making it perfect for preparing in advance.