Teriyaki Chicken Rice Delight (Print view)

Tender chicken glazed in teriyaki sauce served with steamed vegetables and fluffy jasmine rice.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Rinse the rice under cold water until clear. In a saucepan, combine rice and water, bring to a boil, then cover and simmer on low 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 for 3 to 4 minutes until just tender. Set aside.
03 - In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, cornstarch, water, minced garlic, and grated ginger until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook in the skillet for 5 to 6 minutes until golden and cooked through.
05 - Pour the teriyaki sauce over the cooked chicken. Stir frequently and cook for 2 to 3 minutes until the sauce thickens and coats the chicken evenly.
06 - Divide the cooked rice evenly into 4 containers. Top with teriyaki chicken and steamed vegetables. Garnish with toasted sesame seeds and sliced spring onions if desired.
07 - Allow to cool before sealing containers. Refrigerate up to 4 days.

# Expert Suggestions:

01 -
  • Four servings of restaurant-quality teriyaki ready for busy mornings, no reheating regret.
  • The sauce clings to tender chicken thighs in a way that makes every bite feel intentional.
  • It's the kind of meal that tastes like effort but demands almost no skill, just presence.
02 -
  • Cornstarch lumps will ruin your glaze, so whisk it with the cold liquid first before adding to the hot pan—I learned this the hard way with a grainy, disappointing sauce.
  • Don't skimp on the rice rinsing step; it genuinely changes how the finished rice tastes and how it stores in containers.
  • Chicken thighs are more forgiving than breasts, but check that yours are cooked through by cutting into the thickest piece—there should be no pink, only white and golden edges.
03 -
  • Cut chicken thighs into consistent bite-sized pieces so they cook evenly and look intentional in the bowl.
  • A hot skillet is your friend—it gives the chicken golden edges that make the whole dish feel more restaurant-worthy.
  • Keep a damp paper towel nearby while cooking to wipe your hands between handling raw chicken and everything else, making the whole process safer and less stressful.
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