Teriyaki Chicken Rice Meal (Printable version)

Tender teriyaki-glazed chicken with steamed vegetables and tender rice, perfect for balanced weeknight meals.

# What You Need:

→ 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

# How to Make It:

01 - Rinse rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, cover and simmer on low heat 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 bell pepper until just tender, about 3 to 4 minutes, then 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 well combined.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook for 5 to 6 minutes until golden brown and cooked through.
05 - Pour teriyaki sauce over the chicken, stirring frequently. Cook for 2 to 3 minutes until the sauce thickens and coats the chicken evenly.
06 - Divide cooked rice among four 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. Store in refrigerator for up to four days.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like a small victory.
  • The chicken thighs stay juicy no matter how long they sit in the fridge, turning it into the kind of meal prep that actually tastes good on day four.
  • You can throw it together with ingredients you probably already have or can grab on a quick grocery run.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy, separate grains and a starchy, sticky mass.
  • The cornstarch in the sauce is crucial; without it, you'll have a thin, runny glaze instead of something that clings to the chicken.
  • Let everything cool to room temperature before sealing containers, or steam will create condensation that makes the rice soggy by day two.
03 -
  • Cut your chicken into pieces that are roughly the same size so they cook evenly and cook at the same speed, preventing some pieces from drying out while others are still underdone.
  • Don't crowd the pan when cooking chicken—give each piece space to develop color, and work in batches if needed rather than steaming everything in its own moisture.
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