Teriyaki Chicken Rice Meal (Print View)

Juicy teriyaki-glazed chicken paired with tender veggies and fluffy rice for a flavorful, easy meal.

# Ingredient List:

→ Chicken

01 - 1.3 pounds 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

# Directions:

01 - Rinse jasmine rice under cold water until clear. Combine rice and 2 cups water in saucepan. Bring to boil, cover, and reduce heat to low. Simmer 12–15 minutes until rice is tender. Remove from heat; let stand covered for 5 minutes.
02 - Steam or blanch broccoli florets, sliced carrots, and red bell pepper for 3–4 minutes until just tender. Set aside.
03 - Whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, cornstarch, water, minced garlic, and grated ginger in a small bowl until smooth.
04 - Heat vegetable oil in large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken and cook 5–6 minutes until golden and cooked through.
05 - Pour teriyaki sauce over chicken in skillet. Cook, stirring frequently, until sauce thickens and coats chicken evenly, about 2–3 minutes.
06 - Divide cooked rice evenly among four containers. Top with teriyaki chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions if desired. Allow to cool before sealing containers. Refrigerate up to four days.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, leaving plenty of time for a quiet evening instead of scrubbing pans.
  • Chicken thighs stay impossibly juicy and forgiving, so there's almost no way to overcook them.
  • The sauce is bright and complex but tastes like you've been simmering it for hours.
  • Meal prep becomes genuinely exciting when you're dividing this into containers.
02 -
  • Don't skip rinsing the rice—cloudy water means starch that will make your grains stick together into a single block instead of staying fluffy.
  • The cornstarch needs to be whisked smooth into the sauce base before it hits the hot chicken, or you'll end up with floury lumps that won't disappear.
  • Chicken thighs are forgiving, but don't crowd the pan when searing—they need space to brown properly, so work in batches if needed.
03 -
  • Make a double batch of the teriyaki sauce and freeze half in ice cube trays—you'll have ready-made portions for next week that thaw while the chicken cooks.
  • If your sauce breaks or becomes too thick before the chicken's cooked through, whisk in a splash of water and keep the heat moderate to recover it.
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