Introduction
Teriyaki Chicken with Rice and Vegetables is a beloved Japanese-inspired dish that combines juicy chicken glazed in a sweet and savory teriyaki sauce, served alongside fluffy rice and crisp-tender vegetables. The combination of flavors—salty soy sauce, sweet honey, tangy rice vinegar, and aromatic ginger and garlic—creates a perfect harmony that makes this dish a worldwide favorite.
This recipe is both comforting and wholesome, offering a balance of protein, carbs, and veggies in one plate. Whether you make it for a weeknight dinner or a meal-prep option, it’s a versatile dish that always delivers.
Why I Love This Recipe
I love this recipe because it brings together everything I crave in a single meal—juicy chicken, colorful vegetables, and a glossy, flavorful sauce that coats every bite. It’s quick enough for a busy weeknight but still feels special enough for a sit-down dinner.
Another reason I adore it is its adaptability. You can swap the vegetables with what’s in season, use chicken thighs or breast, and even make it vegetarian by replacing the chicken with tofu. Plus, the homemade teriyaki sauce tastes far better than bottled versions—it’s fresh, balanced, and perfectly sticky!
Why It’s a Must-Try Dish
- A complete meal in one: protein, carbs, and veggies.
- Healthier and fresher than takeout.
- Quick and easy—ready in about 35 minutes.
- Family-friendly and customizable.
- Deliciously satisfying with bold umami flavors.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: ~420 per serving
- Cuisine: Japanese (inspired)
- Course: Main Course / Dinner
Ingredients
For the Chicken & Sauce:
- 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil (or sesame oil for richer flavor)
- ½ cup low-sodium soy sauce
- ¼ cup honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
- 2 tbsp sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
For the Vegetables:
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1 small zucchini, sliced
For the Rice:
- 2 cups cooked white rice (or brown rice, or jasmine rice)
Simple Cooking Directions
- Cook rice and prepare vegetables.
- Pan-fry chicken until golden.
- Make teriyaki sauce and thicken.
- Add vegetables and chicken to sauce.
- Serve over rice, garnished with sesame seeds and green onions.
Step-by-Step Preparation
Step 1: Cook the Rice
- Cook rice according to package instructions. Keep warm.
Step 2: Prepare the Chicken
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and fully cooked (6–7 minutes). Remove from skillet and set aside.
Step 3: Make the Teriyaki Sauce
- In the same skillet, combine soy sauce, honey, rice vinegar, garlic, and ginger.
- Bring to a gentle simmer.
- Stir in cornstarch slurry and cook until sauce thickens and becomes glossy.
Step 4: Cook the Vegetables
- Add vegetables (bell pepper, broccoli, carrot, zucchini) to the skillet and stir-fry for 3–4 minutes until crisp-tender.
Step 5: Combine & Serve
- Return chicken to the skillet and toss with sauce and vegetables until well coated.
- Serve hot over a bed of rice.
- Garnish with sesame seeds and sliced green onions.
How to Serve This Recipe
- Serve family-style in a large dish or individual bowls.
- Add extra sauce on top for extra flavor.
- Pair with miso soup or a light cucumber salad for a complete Japanese-inspired meal.
Additional Recipe Tips
- Don’t overcook vegetables—keep them crisp for best texture.
- For extra depth, add a splash of mirin or sake to the sauce.
- If using chicken breasts, avoid overcooking—they dry out quicker than thighs.
- Double the sauce if you love extra teriyaki flavor on rice.
Variations
- Vegetarian: Replace chicken with tofu or tempeh.
- Seafood version: Use shrimp or salmon instead of chicken.
- Spicy teriyaki: Add 1 tsp chili flakes or sriracha to the sauce.
- Low-carb: Serve over cauliflower rice or zucchini noodles.
Freezing and Storage
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze chicken and vegetables (without rice) in a freezer-safe bag or container for up to 2 months. Thaw overnight and reheat in a skillet.
Special Equipment Needed
- Large skillet or wok
- Saucepan (if making rice separately)
- Rice cooker (optional, but convenient)
Conclusion
Teriyaki Chicken with Rice and Vegetables is a flavor-packed, well-balanced meal that’s quick, healthy, and delicious. With tender chicken, vibrant veggies, and a glossy homemade sauce, it’s a dish you’ll want to make again and again. Whether for weeknight dinners, family meals, or meal prep, this recipe guarantees satisfaction in every bite.
Teriyaki Chicken with Rice and Vegetables
Description
Teriyaki Chicken with Rice and Vegetables is a beloved Japanese-inspired dish that combines juicy chicken glazed in a sweet and savory teriyaki sauce, served alongside fluffy rice and crisp-tender vegetables.
Ingredients
For the Chicken & Sauce:
For the Vegetables:
Instructions
-
Step 1: Cook the Rice : Cook rice according to package instructions. Keep warm.
-
Step 2: Prepare the Chicken : Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and fully cooked (6–7 minutes). Remove from skillet and set aside.
-
Step 3: Make the Teriyaki Sauce : In the same skillet, combine soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a gentle simmer. Stir in cornstarch slurry and cook until sauce thickens and becomes glossy.
-
Step 4: Cook the Vegetables : Add vegetables (bell pepper, broccoli, carrot, zucchini) to the skillet and stir-fry for 3–4 minutes until crisp-tender.
-
Step 5: Combine & Serve : Return chicken to the skillet and toss with sauce and vegetables until well coated. Serve hot over a bed of rice. Garnish with sesame seeds and sliced green onions.
