Save to Pinterest I discovered the magic of teriyaki chicken on a rainy Tuesday when I was determined to meal prep for the entire week without turning my kitchen into a disaster zone. The aroma of soy sauce and ginger simmering with chicken thighs filled the apartment so completely that my roommate wandered in asking what restaurant I was ordering from—and then I realized I'd stumbled onto something worth repeating. There's something about the way the sauce clings to each piece of chicken, glossy and rich, that makes you feel like you've mastered something sophisticated when really it's just honest, straightforward cooking.
I made this for friends one Sunday, portioning everything into glass containers before they arrived, and watched them eat straight from the containers while standing in my kitchen talking about their week. No one asked for the recipe that night, but three of them texted me the next day asking how I'd made the chicken so tender, which felt like the highest compliment I could receive.
Ingredients
- Boneless, skinless chicken thighs (600 g): Thighs are forgiving—they don't dry out like breasts can, and they have enough fat to stay succulent through cooking and reheating.
- Low-sodium soy sauce (80 ml): Start with this amount because you can always add more salt later, but you can't take it back.
- Mirin (60 ml): This sweet rice wine is what gives teriyaki its signature gloss and depth; don't skip it or substitute with regular sugar.
- Honey or maple syrup (2 tbsp): A touch of natural sweetness that rounds out the umami without making it cloying.
- Rice vinegar (1 tbsp): Just enough brightness to cut through the richness and keep everything balanced.
- Cornstarch (1 tbsp): The secret to that glossy, clingy sauce that coats each piece perfectly.
- Water (2 tbsp): Part of the slurry that keeps the sauce from becoming too thick too fast.
- Fresh garlic and ginger: Minced fresh, not powdered—the difference between a good sauce and one that tastes alive.
- Jasmine or short-grain rice (250 g): Jasmine has a gentle floral note that complements the sweet-savory sauce beautifully.
- Broccoli, carrots, and red bell pepper: These vegetables soften just enough to absorb the flavors while keeping a slight bite, and the color makes the whole bowl look intentional.
- Sesame seeds and spring onions (optional): They add texture and a whisper of flavor that elevates something simple into something memorable.
Instructions
- Start your rice with intention:
- Rinse the rice under cold running water, rubbing the grains gently between your fingers until the water runs clear—this removes the starch that would otherwise make it gummy. Combine with water, bring to a boil, cover, and let it simmer on low for 12-15 minutes while you handle everything else.
- Prep your vegetables while rice cooks:
- Steam or blanch the broccoli, carrots, and bell pepper for just 3-4 minutes until they're tender but still have a slight firmness when you bite into them. Drain well and set aside so they stay crisp rather than getting soggy.
- Build your sauce:
- Whisk together the soy sauce, mirin, honey, rice vinegar, cornstarch, water, minced garlic, and grated ginger in a small bowl until the cornstarch dissolves completely. The sauce should smell complex and balanced, not just salty.
- Cook the chicken until golden:
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers slightly. Season chicken pieces with a pinch of salt and pepper, then add to the hot pan and let them sit undisturbed for a moment before stirring—this creates that golden crust. Cook for 5-6 minutes total, stirring occasionally, until the chicken is cooked through and has color on most sides.
- Finish with the glaze:
- Pour the sauce over the chicken and stir constantly for 2-3 minutes as it thickens and coats every piece. You'll see it go from liquid to glossy and clingy, which is exactly what you're aiming for. The sauce should smell incredible at this point—sweet, savory, and alive with ginger.
- Assemble and store:
- Divide the rice among four containers, top with teriyaki chicken, then the steamed vegetables. Sprinkle with sesame seeds and spring onions if using, let cool completely, and refrigerate for up to four days.
Save to Pinterest There's a moment when you're packing these containers, looking at the layers of golden rice, glossy chicken, and bright vegetables, that you realize you've made something your future self will actually be grateful for. That's worth more than fancy cooking.
Why This Recipe Works for Meal Prep
The beauty of this dish is that it doesn't require assembly at mealtime—everything is ready to eat straight from the container or reheated gently in a microwave. The rice absorbs any residual sauce as it sits, which means day three tastes even better than day one. The vegetables stay tender without becoming mushy, and the chicken never turns rubbery like it can when meal prepped poorly.
Variations Worth Trying
I've made this with chicken breast when thighs weren't available, but I watch the cooking time closely because they toughen quickly. Tofu works wonderfully too—just press it well, cut it into chunks, and cook it until the edges are crispy before adding the sauce. Some nights I swap the mixed vegetables for whatever needs using: edamame, snap peas, or green beans all work beautifully and add different textures.
Serving and Customization
This recipe is forgiving about how you want to enjoy it. Some people reheat it on the stovetop with a splash of water to freshen the sauce, others microwave it straight from cold, and some prefer eating it at room temperature on particularly lazy days. You can always add sriracha or drizzle extra teriyaki sauce if you like more intensity, and different garnishes completely change the personality of the dish without any extra cooking required.
- A squeeze of fresh lime juice right before eating brightens everything up, especially if you've been reheating.
- Swapping regular soy sauce for tamari makes this naturally gluten-free without changing the flavor.
- Double the garlic and ginger if you're cooking for people who love bold flavors—the sauce can handle it.
Save to Pinterest This recipe became a staple in my rotation because it proves that weeknight cooking doesn't have to be complicated to be good. Make it once, and you'll understand why it comes back to the table.
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken thighs stay juicy and tender, ideal for absorbing teriyaki flavors.
- → Can I prepare the vegetables differently?
Steaming or blanching vegetables like broccoli, carrots, and bell pepper keeps them crisp-tender and vibrant.
- → Is jasmine rice necessary for this dish?
Jasmine or short-grain rice provides a fluffy texture that complements the sauce and toppings well.
- → How long does this meal stay fresh?
Stored in airtight containers, the dish keeps well refrigerated for up to four days.
- → Can I make a vegetarian version?
Replacing chicken with tofu or adding edamame offers great plant-based protein alternatives.
- → What garnishes enhance the flavor?
Toasted sesame seeds and sliced spring onions add crunch and a subtle nutty aroma.