Teriyaki Chicken Rice Dish (Printable)

Balanced meal featuring glazed chicken, tender vegetables, and fluffy jasmine rice for any night.

# 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 broccoli head, 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

# How-To:

01 - Rinse rice under cold water until clear. In a saucepan, combine rice and water, bring to a boil, then cover and simmer on low for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
02 - Steam or blanch broccoli, carrots, and bell pepper until just tender, about 3 to 4 minutes. Set aside.
03 - In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, cornstarch, water, garlic, and ginger until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook for 5 to 6 minutes until golden and cooked through.
05 - Pour teriyaki sauce over chicken. Stir frequently and cook for 2 to 3 minutes until sauce thickens and coats the chicken evenly.
06 - Divide rice evenly among four containers. Top with chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions if desired.
07 - Allow meal to cool before sealing containers. Refrigerate up to 4 days.

# Expert Advice:

01 -
  • It actually tastes better the next day when the flavors have settled in and the chicken gets even more tender.
  • You can make it on Sunday and genuinely look forward to eating it Monday through Thursday instead of getting bored.
  • The whole thing comes together in less time than it takes to scroll through your phone looking for inspiration.
02 -
  • Chicken thighs are forgiving—they forgive a couple extra minutes on the heat, they hold moisture, and they taste richer than breast meat, so stop apologizing for using them.
  • The cornstarch trick matters: whisk it into the liquid sauce before it hits the hot pan, or you'll end up with lumps that feel gritty on your tongue.
  • Let everything cool to room temperature before sealing the containers, or condensation will make the rice soggy by Wednesday.
03 -
  • Make the sauce the night before so the flavors meld and you save yourself 5 minutes on cooking day—everything runs faster when you're not multitasking the sauce bowl.
  • A meat thermometer tells you the chicken is done at 165°F, which means you never have to guess or cut into pieces to check, and you never overcook it.
  • Sesame oil drizzled on top right before eating tastes luxurious and costs almost nothing, and it transforms the whole thing from good to crave-worthy.
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