Teriyaki Chicken and Rice Bowl (Print)

Tender chicken in sweet savory glaze over steamed rice with vegetables and fresh pineapple.

# Ingredients:

→ Chicken and Marinade

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin
04 - 2 tbsp brown sugar
05 - 2 tbsp honey
06 - 1 tbsp rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp sesame oil
10 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Rice

11 - 2 cups jasmine or short-grain white rice
12 - 3 cups water
13 - Pinch of salt

→ Vegetables

14 - 1 cup broccoli florets
15 - 1 cup thinly sliced carrots
16 - 1 cup red bell pepper, sliced
17 - 1 cup snap peas
18 - 1 tbsp vegetable oil

→ Garnish

19 - 1 cup fresh pineapple, diced
20 - 2 tbsp scallions, sliced
21 - 1 tsp toasted sesame seeds

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil in a small bowl until well combined.
03 - Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat and marinate while preparing vegetables for at least 10 minutes.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 3 to 4 minutes until crisp-tender. Transfer to a plate and set aside.
05 - In the same skillet, add marinated chicken with its marinade. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
06 - Add remaining teriyaki sauce to the pan. Stir cornstarch slurry and add to sauce. Simmer for 2 to 3 minutes until thick and glossy.
07 - Fluff cooked rice and divide among four bowls. Top each with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in under an hour, so you can make it on a weeknight without feeling like youre performing culinary surgery.
  • The teriyaki glaze clings to the chicken in a way that makes every bite taste intentional, even when youre winging it.
  • Fresh pineapple on top is the kind of move that makes people think you know what youre doing in the kitchen.
02 -
  • Dont skip rinsing the rice, I learned this the hard way when I ended up with gummy, sticky clumps that no amount of fluffing could save.
  • Make the cornstarch slurry right before you add it to the pan, if it sits too long it separates and gets weird.
  • If the sauce looks too thick, add a tablespoon of water at a time until it reaches the consistency you want.
03 -
  • Use a hot pan when you cook the chicken, it creates a slight char that adds flavor you cant get from simmering.
  • Taste the sauce before you add it to the chicken, you can always adjust the sweetness or saltiness while its still in the bowl.
  • If youre using chicken breasts instead of thighs, cut them smaller so they cook through without drying out.
Back