Teriyaki Chicken Rice Meal (Print Version)

Juicy teriyaki-glazed chicken paired with steamed veggies and fluffy rice for a balanced meal.

# What You'll 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 with water in a saucepan, bring to a boil, then cover and simmer on low for 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
02 - Steam or blanch broccoli florets, carrots, and bell pepper until just tender, approximately 3–4 minutes. Set aside.
03 - Whisk together soy sauce, mirin, honey, rice vinegar, cornstarch, water, garlic, and ginger in a small bowl until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken pieces for 5–6 minutes until golden and cooked through.
05 - Pour teriyaki sauce over chicken in skillet. Stir frequently and cook for 2–3 minutes until sauce thickens and coats the chicken.
06 - Divide rice evenly among 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 Tips:

01 -
  • The sauce caramelizes into something so addictive you'll find yourself eating it straight from the pan.
  • It's the rare weeknight meal that feels intentional but doesn't demand your full attention for an hour.
  • Four containers ready for the week means you can actually stick to your meal-prep goals without wanting to cry.
02 -
  • Don't skip rinsing the rice or you'll end up with gluey starch that makes it stick together in the container like concrete.
  • The cornstarch needs to be mixed with water first, or you'll get lumps that refuse to blend into the sauce no matter how hard you stir.
03 -
  • Buy pre-cut vegetables if it means you'll actually make this instead of ordering takeout—there's no prize for suffering.
  • Make the sauce the night before and store it separately; it'll taste sharper and more complex by morning, like it's been thinking about flavor.
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