Save My tiny apartment kitchen smelled like a Japanese takeout place the first time I attempted teriyaki from scratch. I was nervous about getting that glossy restaurant style sauce right at home, but honestly, it ended up being easier than ordering delivery.
My roommate walked in while I was glazing the chicken and immediately asked what restaurant I ordered from. That sticky, shiny sauce coating the chicken pieces looked so professional I almost believed her.
Ingredients
- 600 g boneless skinless chicken thighs: Thighs stay juicy and tender even when cooked in the sweet glaze, unlike breasts that can dry out
- 1 tbsp vegetable oil: A neutral oil lets the teriyaki flavors shine without competing
- Pinch of salt and pepper: Simple seasoning before cooking builds layers of flavor
- 80 ml low sodium soy sauce: Low sodium gives you control over the salt level in the final dish
- 60 ml mirin: This Japanese sweet rice wine adds authentic depth and gloss
- 2 tbsp honey or maple syrup: Creates that gorgeous sticky coating we all love
- 1 tbsp rice vinegar: Cuts through the sweetness just enough
- 1 tbsp cornstarch: The secret to getting that thick glossy texture
- 2 tbsp water: Helps dissolve the cornstarch smoothly
- 1 clove garlic, minced: Fresh garlic makes such a difference here
- 1 tsp fresh ginger, grated: Dont skip this, it adds that signature teriyaki warmth
- 250 g jasmine rice: Jasmine rice has this beautiful floral aroma that pairs perfectly
- 500 ml water: The standard ratio for fluffy rice every time
- 1 medium broccoli head: Broccoli florets hold up well and catch the sauce beautifully
- 2 medium carrots: They add natural sweetness and a pop of color
- 1 red bell pepper: Red bell peppers bring sweetness and crunch
- 2 tbsp toasted sesame seeds: These little seeds add such a nice nutty finish
- 2 spring onions: Fresh onion brightness cuts through the rich glaze
Instructions
- Prepare the rice base:
- Rinse the rice under cold water until the water runs clear, then combine with water in a saucepan. Bring to a boil, cover, and simmer on low for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
- Steam the vegetables:
- While the rice cooks, steam or blanch broccoli florets, carrots, and bell pepper until just tender, about 3 to 4 minutes. Set aside.
- Mix the teriyaki sauce:
- In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, cornstarch, water, garlic, and ginger until smooth.
- Cook the chicken:
- Heat vegetable oil in a large skillet over medium high heat. Season chicken pieces with salt and pepper, then add to the pan and cook for 5 to 6 minutes until golden and cooked through.
- Add the glaze:
- Pour the teriyaki sauce over the chicken. Cook, stirring often, until the sauce thickens and coats the chicken, about 2 to 3 minutes.
- Assemble the bowls:
- Divide rice among 4 meal prep containers. Top with teriyaki chicken and steamed vegetables. Sprinkle with sesame seeds and spring onions if desired.
- Cool and store:
- Let cool before sealing containers. Refrigerate for up to 4 days.
Save This recipe became my go to when I started my first full time job. Having these ready in the fridge made busy weekdays feel so much more manageable.
Making It Yours
I have tried swapping chicken thighs for breast and even tofu, which both work great. The sauce really is the star here.
Vegetable Variations
Sometimes I add edamame or snap peas for extra protein. Any vegetable that holds up to steaming works beautifully here.
Sauce Adjustments
For a gluten free version, simply use tamari instead of soy sauce. You can also add sriracha if you want some heat.
- Double the sauce if you love extra glaze
- Keep extra sauce in a jar for quick weeknight dinners
- The sauce keeps for about 2 weeks in the fridge
Save There is something so satisfying about opening the fridge and seeing these ready to go meals waiting.
Kitchen Questions
- → What type of chicken works best?
Boneless, skinless chicken thighs provide juiciness and flavor, but chicken breasts or tofu can be used as alternatives.
- → Can I use a different rice variety?
Jasmine or short-grain rice is recommended for its texture, though other medium-grain varieties may work well too.
- → How is the teriyaki glaze made thick?
Cornstarch mixed with water is added to the sauce to help thicken it and coat the chicken evenly.
- → What vegetables complement this dish?
Steamed broccoli florets, sliced carrots, and bell peppers offer vibrant color and balanced nutrition.
- → How can I adjust this for a gluten-free meal?
Substitute tamari for soy sauce to avoid gluten and maintain a rich flavor profile.