Teriyaki Chicken and Rice Bowl (Print Version)

Glazed chicken in sweet teriyaki sauce with fluffy rice, vegetables and pineapple.

# What You'll Need:

→ 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
11 - 2 tbsp water

→ Rice

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

→ Vegetables

15 - 1 cup broccoli florets
16 - 1 cup carrots, sliced thin
17 - 1 cup red bell pepper, sliced
18 - 1 cup snap peas
19 - 1 tbsp vegetable oil

→ Garnish

20 - 1 cup fresh pineapple, diced
21 - 2 tbsp scallions, sliced
22 - 1 tsp toasted sesame seeds

# How To Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice, 3 cups water, and pinch of salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
03 - Place chicken pieces in a bowl and pour half of the prepared teriyaki sauce over them. Toss to coat evenly and let marinate for at least 10 minutes while preparing vegetables.
04 - Heat 1 tbsp 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 vegetables to a plate and set aside.
05 - In the same pan, add marinated chicken pieces. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
06 - Add remaining teriyaki sauce to the pan with cooked chicken. Mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then add to the sauce. Simmer for 2 to 3 minutes until thickened and glossy.
07 - Fluff cooked rice and divide evenly among four bowls. Top each with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with sliced scallions and toasted sesame seeds.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like you've been simmering it for hours.
  • It's flexible enough to feed a crowd or just yourself, without feeling like you're scaling a complicated meal.
  • Something about fresh pineapple on top makes even a weeknight dinner feel intentional and special.
02 -
  • Don't skip the cornstarch slurry step—without it, your sauce stays thin and watery instead of clinging beautifully to each piece of chicken.
  • If your chicken is overcrowded in the pan, it steams instead of browning, so work in batches if needed and don't rush this step.
03 -
  • Cut your chicken into uniform, bite-sized pieces so everything cooks at the same rate and you don't end up with some pieces dried out while others are still pink.
  • If you don't have mirin on hand, you can substitute with a mix of sugar and sake, or even a touch of brown sugar dissolved in water, though the flavor will shift slightly.
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