Teriyaki Chicken Rice Bowl (Printable)

Balanced meal featuring juicy teriyaki chicken, steamed veggies, and fluffy jasmine rice for easy weeknight dining.

# What You'll 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 Make It:

01 - Rinse rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil. 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, sliced carrots, and bell pepper for 3–4 minutes until just tender. Set aside.
03 - Whisk together soy sauce, mirin, honey, rice vinegar, cornstarch, water, minced garlic, and grated ginger in a small bowl until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken for 5–6 minutes until golden and cooked through.
05 - Pour teriyaki sauce over chicken. Cook, stirring frequently, for 2–3 minutes until sauce thickens and coats the chicken.
06 - Divide cooked rice among 4 containers. Top with teriyaki chicken and steamed vegetables. Sprinkle with sesame seeds and sliced spring onions if desired.
07 - Allow to cool before sealing containers. Refrigerate for up to 4 days.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but comes together faster than delivery would arrive.
  • Meal prep becomes genuinely easy when the components stay tender and flavorful for days.
  • The sauce is forgiving—it works whether you're precise or a little loose with measurements.
02 -
  • Cornstarch needs a brief high-heat moment to thicken properly—if you add it cold or keep the heat low, it stays grainy instead of silky.
  • Chicken thighs are worth the extra dollar because they forgive overcooking, whereas breast meat becomes a dry disappointment in seconds.
03 -
  • Pat chicken completely dry before it hits the pan—moisture is the enemy of a golden sear and crispy edges.
  • Use a meat thermometer if you're nervous: chicken thighs are done at 74°C (165°F), and knowing this number removes all doubt.
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