Teriyaki Chicken Rice Meal (Printable)

Tender teriyaki-glazed chicken with steamed veggies and fluffy jasmine rice for a balanced, easy meal.

# What You Need:

→ Chicken

01 - 1.3 pounds 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 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, 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 chicken and cook for 5 to 6 minutes until golden and cooked through.
05 - Pour teriyaki sauce over the chicken. Cook, stirring frequently, until the sauce thickens and coats the chicken, about 2 to 3 minutes.
06 - Divide rice into four containers. Top with teriyaki chicken and steamed vegetables. Garnish with sesame seeds and sliced spring onions if desired.
07 - Allow to cool before sealing containers. Refrigerate for up to 4 days.

# Expert Advice:

01 -
  • The sauce is restaurant-quality but comes together in under five minutes with ingredients you probably already have.
  • Chicken thighs stay impossibly juicy even after days in the fridge, making meal prep actually worth your time.
  • It's endlessly flexible—swap the protein, add different vegetables, or dial the heat up with sriracha whenever you want something new.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch turned out gluey, and rinsing changed everything.
  • The sauce will look thin when you first pour it in, but it transforms completely as it cooks and the cornstarch does its job—trust the process and resist the urge to add more thickener.
  • Chicken thighs really are worth the small extra cost because they forgive rushed cooking in ways that chicken breast simply won't.
03 -
  • Cut chicken into pieces that are roughly the same size so they cook evenly and finish at the same time.
  • Don't walk away while the sauce thickens—those last couple of minutes of stirring are when everything comes together and transforms from components into an actual dish.
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