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Teriyaki Chicken Rice Recipe

This teriyaki chicken rice recipe combines juicy chicken, tender-crisp vegetables, and a homemade sweet-savory sauce served over fluffy rice. It's an easy teriyaki chicken and rice recipe perfect for busy weeknights, meal prep, or anyone craving a healthier take on takeout.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 680 g boneless skinless chicken thighs cut into pieces
  • 2 cups uncooked white rice rinsed
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp vegetable oil
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers
  • 2 green onions sliced
  • 1 tbsp sesame seeds

Method
 

  1. Cook rice according to package directions.
  2. Whisk soy sauce, honey, rice vinegar, garlic, and ginger for the sauce.
  3. Cook chicken in oil until golden brown and 165°F inside.
  4. Stir-fry broccoli and bell peppers until tender-crisp.
  5. Pour in sauce, then stir in cornstarch slurry until glossy and thickened.
  6. Serve over rice, topped with green onions and sesame seeds.
    Collage showing how to cook Teriyaki Chicken Rice Recipe step by step

Notes

The first time I made this, I dumped the cornstarch slurry straight into the hot pan and ended up with lumpy sauce. Lesson learned from my own kitchen: always combine cornstarch with cold water before you add it to the hot sauce. That's the move I always make now. That small step keeps the sauce silky smooth every time.
Servings: 4
Course: Main Course
Cuisine: American-Asian Fusion
Calories: 460