Teriyaki Chicken and Rice Recipe From Scratch

Teriyaki chicken and rice is my go-to weeknight bowl when I need dinner on the table in under 30 minutes. The sweet soy glaze caramelizes on the chicken and coats every grain of rice. This recipe uses one pan and simple pantry ingredients to build a sauce from scratch.

Why This Teriyaki Chicken and Rice Works

The homemade teriyaki sauce uses soy sauce, mirin, brown sugar, and garlic. It thickens into a glossy glaze when the heat rises. That glaze sticks to bite-size chicken pieces and makes every forkful rich and sweet-savory.

Cooking the chicken first in a dry skillet builds a golden sear on each piece. Adding the sauce after the sear lets it reduce and coat rather than steam. The result is tender chicken with lacquered edges and no rubbery skin.

Broccoli goes in at the end over the sauce. Two minutes covered is enough to steam it crisp-tender. The broccoli soaks up the teriyaki sauce and balances the sweetness of the rice bowl.

Ingredients

• 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1.5 cups (280g) jasmine rice
• 3 cups (710ml) water (for rice)
• 2 cups (180g) broccoli florets
• 1 tablespoon neutral oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup (60ml) soy sauce
• 3 tablespoons mirin
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch
• 2 tablespoons water

What You Need for Teriyaki Chicken and Rice

Boneless skinless chicken thighs — more forgiving than breast. They stay juicy even if the heat runs a little high. Chicken breast works at 1-inch pieces but needs closer attention to avoid drying out.

Jasmine rice — slightly sticky when cooked, which helps the sauce cling. Long-grain white rice works. Brown rice adds 15-20 extra minutes of cook time.

Soy sauce — the base of the teriyaki sauce. Use low-sodium soy sauce to control saltiness. Tamari works as a gluten-free swap.

Mirin — a sweet Japanese rice wine that gives teriyaki its signature flavor. Dry sherry with a pinch of sugar is a workable substitute. Do not skip it — it is what makes the sauce taste distinctly teriyaki.

Brown sugar — balances the salty soy and adds depth. Honey works at the same amount and gives a slightly floral sweetness.

Cornstarch — thickens the sauce into a glossy glaze. Arrowroot powder works as a substitute at the same ratio. Without it the sauce stays thin.

Broccoli — adds texture and color. Frozen broccoli florets thawed in advance work fine. Snap peas or bok choy are good swaps.

Fresh ginger — a teaspoon of grated ginger adds warmth and a slightly spicy depth. Ground ginger at 1/4 teaspoon works in a pinch but is less bright.

How to Make Teriyaki Chicken and Rice

1. Combine soy sauce, mirin, brown sugar, garlic, and ginger in a small bowl. Whisk to combine.
2. Mix cornstarch and water in a separate small cup until smooth. Set both aside.
3. Cook jasmine rice with water and a pinch of salt according to package directions. Keep warm.
4. Season chicken pieces with salt and pepper.
5. Heat oil in a large skillet over medium-high heat until shimmering.
6. Add chicken in a single layer. Cook without stirring for 3 minutes until golden on the bottom.
7. Flip chicken pieces. Cook for another 2 minutes.
8. Pour the teriyaki sauce over the chicken. Stir to coat.
9. Add the cornstarch slurry. Stir continuously for 1 minute as the sauce thickens and bubbles.
10. Add broccoli florets. Reduce heat to medium-low and cover.
11. Steam for 2-3 minutes until broccoli is crisp-tender.
12. Serve over rice. Spoon extra sauce from the pan over the top.

Teriyaki Chicken and Rice Variations

Sheet Pan Teriyaki Chicken and Rice

Toss chicken pieces and broccoli in the teriyaki sauce. Spread on a sheet pan lined with foil. Bake at 400°F (200°C) for 22 minutes. The oven heat caramelizes the sauce edges and gives a slightly charred finish. Serve over rice cooked separately.

Teriyaki Chicken Rice Bowl with Avocado

Top each bowl with 3-4 slices of ripe avocado and a drizzle of sesame oil. The avocado adds creaminess that balances the saltiness of the teriyaki sauce. Add a sprinkle of sesame seeds and sliced scallions to finish.

Spicy Teriyaki Chicken and Rice

Add 1-2 teaspoons of gochujang or sambal oelek to the teriyaki sauce before cooking. The chili paste builds heat that cuts through the sweetness of the glaze. Garnish with a drizzle of sriracha for an extra kick.

Pineapple Teriyaki Chicken Rice Bowl

Add 1/2 cup of fresh pineapple chunks to the skillet when you add the broccoli. The pineapple softens slightly and releases juice that enriches the teriyaki sauce. It pairs especially well with jasmine rice and sliced red onion.

Low-Sodium Teriyaki Chicken and Rice

Use low-sodium soy sauce and reduce the amount to 3 tablespoons. Double the garlic and ginger to compensate for the reduced salt depth. The sauce will taste lighter but still glossy and flavorful over rice.

Tips for the Best Teriyaki Chicken and Rice

• I always cut the chicken into even 1-inch pieces. Uneven pieces cook at different rates — some dry out before others finish.
• Do not move the chicken for the first 3 minutes. A still sear builds the golden crust that holds the glaze.
• Make the sauce before you start cooking. Once the chicken is in the pan you need to move fast.
• The cornstarch slurry thickens fast. Stir constantly for the 60 seconds after adding it or it can clump.
• Let the rice sit covered off the heat for 5 minutes after cooking. It finishes steaming and separates more cleanly when served.
• Leftovers reheat well. Add 1 tablespoon of water before microwaving to rehydrate the sauce.

Make Ahead & Storage

Teriyaki chicken and rice keeps in the fridge for up to 4 days in an airtight container. I store the chicken and rice together with the sauce spooned over the top. The sauce absorbs into the rice overnight and the flavor deepens.

To freeze, cool completely and portion into single-serve freezer containers. Frozen teriyaki chicken and rice keeps for up to 3 months. Thaw overnight in the fridge and reheat in the microwave with a tablespoon of water to restore the sauce. The broccoli softens slightly after freezing but the chicken and rice hold up well.

Common Questions

Can I use chicken breast instead of thighs for teriyaki chicken and rice?

Yes. Cut chicken breast into 1-inch pieces and reduce the cook time by 1-2 minutes per side. Breast dries out faster than thighs, so pull it off the heat as soon as the interior hits 165°F (74°C). Thighs stay juicier and are more forgiving.

What rice is best for teriyaki chicken and rice?

Jasmine rice is my first pick. It is slightly sticky when cooked and lets the teriyaki sauce cling to each grain. Short-grain white rice works similarly. Brown rice adds fiber and a nuttier flavor but takes 40-45 minutes to cook.

Can I make teriyaki chicken and rice ahead of time?

Yes. Cook the full recipe, cool completely, and refrigerate for up to 4 days. The sauce absorbs into the rice overnight. Reheat in the microwave with a tablespoon of water and stir to redistribute the sauce. The flavor on day two is actually deeper than day one.

Is teriyaki chicken and rice gluten-free?

Standard soy sauce contains wheat. Swap it for tamari or a certified gluten-free soy sauce and check the mirin label as well. The rest of the ingredients are naturally gluten-free. With those swaps the full dish is suitable for a gluten-free diet.

How do I keep the teriyaki sauce from burning?

The brown sugar in the sauce burns fast on high heat. Once the sauce goes in, drop to medium heat immediately and stir constantly. Add the cornstarch slurry right after the sauce to thicken it before the sugar scorches. If anything sticks, add a tablespoon of water and stir to deglaze.

This teriyaki chicken and rice bowl is the kind of recipe that earns a permanent spot in the weekly rotation. Save this pin and tap the link for the full recipe with the homemade teriyaki sauce.