Teriyaki Chicken Rice (Print)

Juicy teriyaki chicken paired with steamed vegetables and fluffy jasmine rice, perfect for easy meals.

# Components:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon 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 tablespoons honey or maple syrup
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon cornstarch
09 - 2 tablespoons water
10 - 1 clove garlic, minced
11 - 1 teaspoon 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 tablespoons toasted sesame seeds
18 - 2 spring onions, sliced

# Directions:

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

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but the whole thing comes together in under an hour.
  • The teriyaki sauce is silky and perfectly balanced—not too sweet, not too salty.
  • Meal-preps beautifully, so you've got lunches sorted for days without the repetitive cooking.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy individual grains and a sticky, clumped mess.
  • Thighs are essential; chicken breast will dry out and feel stringy by day three of meal prep.
  • Whisk your sauce ingredients until the cornstarch is completely dissolved, or you'll end up with a grainy, uneven coating on the chicken.
03 -
  • If your sauce isn't thickening, you might have added too much water or the cornstarch wasn't fully dissolved; whisk a tiny bit more cornstarch with cold water and stir it in.
  • Grate your ginger fresh right into the bowl—the fibrous texture helps release its oils and keeps the flavor sharp and bright, not muted and musty like pre-minced jarred ginger.
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