Teriyaki Chicken Rice Bowl (Print Version)

Tender teriyaki-glazed chicken paired with steamed vegetables and fluffy rice for a balanced meal.

# Components:

→ 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

# Directions:

01 - Rinse the rice under cold running water until clear. Combine rice and water in a saucepan, bring to a boil, cover, then reduce heat and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
02 - Steam or blanch broccoli florets, sliced carrots, and red bell pepper until just tender, about 3 to 4 minutes. 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 a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through.
05 - Pour the prepared teriyaki sauce over the cooked chicken. Stir frequently and cook for 2 to 3 minutes until the sauce thickens and glazes the chicken evenly.
06 - Divide cooked rice evenly into four containers. Top each with teriyaki chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions if desired.
07 - Allow assembled meals to cool before sealing containers. Refrigerate for up to four days.

# Expert Advice:

01 -
  • The sauce is so good you'll want to drizzle it over everything in your fridge for the next week.
  • It's genuinely fast—45 minutes total, which means weeknight dinners without the stress.
  • Meal prep becomes effortless because the flavors actually deepen in the container, not fade.
02 -
  • Don't skip rinsing the rice—that starch is what makes it clump together, and you want distinct, separate grains.
  • The cornstarch needs to dissolve completely in the sauce mixture or you'll end up with gritty bits instead of a silky glaze.
  • Cook the vegetables until just tender, not soft—they'll soften slightly in storage and you want them to stay bright and appealing when you eat them days later.
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate and no bites are overcooked or chewy.
  • Let your rice cool completely before storing—this prevents the steam from making everything above it soggy and disappointing.
Return