Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups jasmine rice + 2 1/4 cups water
- 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups broccoli florets, bite-size
- 2 medium carrots, thinly sliced on the bias
- 1 tbsp neutral oil (chicken) + 2 tsp neutral oil (veg)
- 3 scallions, thinly sliced; 1 tbsp toasted sesame seeds
- Teriyaki base: 1/2 cup low-sodium soy sauce, 1/3 cup mirin, 1/4 cup water, 3 tbsp brown sugar, 1 tbsp honey, 1 tbsp rice vinegar, 2 cloves garlic (minced), 2 tsp grated fresh ginger, 2 tsp toasted sesame oil
- Slurry: 1 tbsp cornstarch + 2 tbsp cold water
Do This
- 1. Cook rice: Rinse 1 1/2 cups jasmine rice; simmer with 2 1/4 cups water, covered, 15 minutes. Rest 10 minutes, then fluff.
- 2. Whisk teriyaki base; set aside 3 tbsp to marinate chicken. Keep the rest for the pan.
- 3. Marinate chicken in reserved 3 tbsp sauce for 10 minutes (counter) while rice cooks.
- 4. Sear chicken in 1 tbsp oil over medium-high heat until browned and 165°F, 6–8 minutes, stirring occasionally. Transfer to a plate.
- 5. Pour remaining teriyaki into skillet, simmer 2 minutes; whisk in slurry and cook until glossy, 1–2 minutes. Return chicken; toss to glaze.
- 6. Sauté broccoli and carrots in 2 tsp oil with a pinch of salt, 4–5 minutes, adding 1 tbsp water to steam to crisp-tender.
- 7. Build bowls: rice, glazed chicken, veggies, drizzle extra sauce, scatter scallions and sesame seeds.
Why You’ll Love This Recipe
- Balanced sweet-savory teriyaki glaze that’s shiny, sticky, and deeply flavorful.
- Uses quick pantry ingredients but tastes like your favorite takeout—fresher and lighter.
- Fast weeknight method: rice, chicken, sauce, and veg all finish together in about 40 minutes.
- Customize the bowl with your favorite veggies or heat level.
Grocery List
- Produce: Broccoli florets, carrots, scallions, garlic, fresh ginger
- Dairy: None
- Pantry: Jasmine rice, low-sodium soy sauce, mirin, brown sugar, honey, rice vinegar, toasted sesame oil, cornstarch, neutral oil, toasted sesame seeds, salt
Full Ingredients
Rice
- 1 1/2 cups jasmine rice, rinsed until water runs mostly clear
- 2 1/4 cups water
- Pinch of salt (optional)
Teriyaki Sauce & Slurry
- 1/2 cup low-sodium soy sauce
- 1/3 cup mirin
- 1/4 cup water
- 3 tbsp packed light brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, finely minced
- 2 tsp fresh ginger, finely grated
- 2 tsp toasted sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Chicken
- 1 1/2 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 tbsp neutral oil (canola, avocado, or grapeseed)
Vegetables
- 3 cups broccoli florets (about 8 oz), bite-size
- 2 medium carrots, thinly sliced on the bias
- 2 tsp neutral oil
- Pinch of kosher salt
- 1 tbsp water (to steam-finish)
Garnishes
- 3 scallions, thinly sliced
- 1 tbsp toasted sesame seeds (white or a mix of white and black)
Step-by-Step Instructions
Step 1: Cook the rice
Rinse the jasmine rice under cool water, swishing with your fingers, until the water runs mostly clear. Combine rice, water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer for 15 minutes. Remove from heat (keep covered) and let rest for 10 minutes before fluffing with a fork.
Step 2: Make the teriyaki base
In a bowl or large measuring cup, whisk together soy sauce, mirin, water, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves. Measure out 3 tablespoons of this mixture into a separate small bowl to marinate the chicken. Keep the remaining sauce for the skillet. In another small bowl, stir together cornstarch and cold water to make a slurry; set aside.
Step 3: Quick-marinate the chicken
Add the chicken pieces to the reserved 3 tablespoons of teriyaki base and toss to coat. Let sit at room temperature for 10 minutes while you start cooking. This brief marinade seasons the meat without softening its texture.
Step 4: Sear the chicken
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Shake excess marinade off the chicken (discard that small used portion) and add the pieces in a single layer. Sear, stirring occasionally, until well browned on the edges and cooked through, 6–8 minutes total. The internal temperature should reach 165°F. Transfer the chicken to a plate; keep the skillet on the stove.
Step 5: Thicken the teriyaki and glaze
Pour the remaining teriyaki base into the hot skillet and bring to a lively simmer over medium heat for 2 minutes to meld flavors. Whisk the cornstarch slurry, then stream it into the simmering sauce, stirring constantly. Cook 1–2 minutes until the sauce turns glossy and clings to a spoon. Return the chicken to the skillet and toss to coat every piece in the lacquered glaze. Reduce heat to low to keep warm.
Step 6: Sauté the vegetables
In a second skillet (or after transferring the chicken to a bowl), heat 2 teaspoons neutral oil over medium-high heat. Add broccoli and carrots with a pinch of salt. Cook, stirring, for 2–3 minutes until bright and slightly blistered. Splash in 1 tablespoon water, cover, and steam until crisp-tender, 1–2 minutes more. Uncover and cook off any excess moisture.
Step 7: Assemble the bowls
Divide the hot rice among 4 bowls. Spoon on the glazed teriyaki chicken and any extra sauce from the pan. Add the sautéed broccoli and carrots. Finish with a final drizzle of sauce, then sprinkle generously with scallions and toasted sesame seeds. Serve immediately while everything is steaming hot.
Pro Tips
- For deeper browning, pat chicken dry before marinating and avoid overcrowding the pan.
- Keep the cornstarch slurry separate until the last minute so the glaze thickens quickly and stays glossy.
- If using a nonstick skillet, lower the heat slightly to prevent scorching the sugars in the sauce.
- Rice rests matter: the 10-minute rest keeps grains fluffy and non-sticky.
- Want extra sauce for drizzling? Double the teriyaki base and thicken only what you plan to use; refrigerate the rest for up to 1 week.
Variations
- Spicy Teriyaki: Add 1–2 teaspoons chili-garlic sauce or a pinch of red pepper flakes to the sauce.
- Gluten-Free: Swap soy sauce for gluten-free tamari and confirm mirin is gluten-free.
- Veg Swap: Try snap peas, baby bok choy, or bell peppers in place of (or alongside) the broccoli and carrots.
Storage & Make-Ahead
Refrigerate leftovers in airtight containers for up to 4 days. Store rice, chicken, and veggies separately for best texture. Reheat gently in a skillet over medium heat with a splash of water until hot, or microwave in short bursts, stirring between intervals. The teriyaki sauce can be made 5–7 days ahead and kept refrigerated; reheat and whisk to restore gloss. Cooked chicken and sauce also freeze well (2 months). Thaw overnight in the refrigerator and warm on the stovetop. Avoid freezing the vegetables if you prefer crisp-tender texture.
Nutrition (per serving)
Approx. 680 calories; 30 g protein; 72 g carbohydrates; 24 g fat; 3 g fiber; 14 g sugars; 1350 mg sodium. Values are estimates and will vary with specific ingredients and portion sizes.
