Teriyaki Chicken Rice (Printable)

Juicy teriyaki-glazed chicken with steamed vegetables and fragrant rice for easy, balanced meals.

# What You Need:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - Pinch of salt and black 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

# How-To:

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 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
02 - Steam or blanch broccoli florets, sliced carrots, and red bell pepper until just tender, about 3 to 4 minutes. Set aside.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, cornstarch, water, minced garlic, and grated ginger until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to skillet and cook for 5 to 6 minutes until golden and cooked through.
05 - Pour teriyaki sauce over the cooked chicken. Cook, stirring frequently, until sauce thickens and coats the chicken evenly, about 2 to 3 minutes.
06 - Divide cooked rice among 4 containers or plates. Top with teriyaki chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions, if desired.
07 - Allow dish to cool before sealing containers. Refrigerate up to 4 days for meal prep.

# Insider Tips:

01 -
  • It tastes like restaurant-quality takeout but costs a fraction of the price and takes less time than delivery.
  • Chicken thighs stay impossibly juicy while the vegetables soften just enough without turning mushy.
  • Four servings means you cook once and eat well for days without touching a stove.
02 -
  • Cornstarch clumps easily—dissolve it in the water first or whisk it into a cold liquid before adding it to the hot sauce, or you'll end up with gritty globs.
  • Don't skip rinsing the rice; it makes the difference between fluffy grains and a starchy paste.
03 -
  • If your sauce doesn't thicken, you either didn't whisk the cornstarch in properly or the pan wasn't hot enough—don't assume you've failed; just turn up the heat and stir more vigorously.
  • Room-temperature chicken takes longer to cook and won't brown as evenly; let it sit on the counter for 10 minutes before cooking if it came straight from the fridge.
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