Save My tiny apartment kitchen smelled like a Japanese street corner the first time I made teriyaki from scratch. That combination of soy sauce, mirin, and sizzling chicken turned an ordinary Tuesday into something that felt like a small occasion.
Last winter my sister came over exhausted after a brutal week at work and I silently doubled the recipe. We ate standing up at the counter, talking barely at all, while that glossy teriyaki sauce coated everything in sight.
Ingredients
- Chicken thighs: Stay juicier than breasts and handle high heat without drying out
- Vegetable oil: Neutral flavor lets the sauce shine while preventing sticking
- Salt and pepper: Simple seasoning that makes the chicken taste like itself
- Soy sauce: Low-sodium gives you control over salt levels while still providing that deep umami base
- Mirin: Sweet Japanese cooking wine that creates that glossy restaurant-style finish
- Honey or maple syrup: Balances the salty soy sauce with just enough sweetness to caramelize
- Rice vinegar: Adds brightness that cuts through the rich sauce
- Cornstarch: The secret to getting that perfectly thickened coating that clings to every piece
- Garlic and ginger: Fresh aromatics that make the sauce taste alive and vibrant
- Jasmine rice: Fragrant and fluffy, the perfect canvas for soaking up that sauce
- Broccoli, carrots, red bell pepper: Classic trio that adds color, crunch, and nutrition without overwhelming the dish
- Sesame seeds and spring onions: The finishing touches that make it look like you tried harder than you did
Instructions
- Get the rice going first:
- Rinse until water runs clear, then simmer covered for 12-15 minutes before letting it steam undisturbed.
- Prep your vegetables while you wait:
- Blanch or steam broccoli, carrots, and bell pepper just until tender, about 3-4 minutes.
- Whisk together the sauce:
- Combine soy sauce, mirin, honey, rice vinegar, cornstarch, water, garlic, and ginger until smooth.
- Sear the chicken:
- Cook seasoned pieces in hot oil for 5-6 minutes until golden brown and cooked through.
- Add the magic:
- Pour in teriyaki sauce and stir until it bubbles and thickens into that glossy coating.
- Assemble like you mean it:
- Layer rice, chicken, and vegetables in containers, then top with sesame seeds and spring onions.
Save This became my go-to when I started meal prepping because it actually survives four days in the fridge without turning sad or soggy.
Make It Yours
Swap thighs for breasts if you prefer lean meat, or use tofu for a completely plant-based version that still soaks up all that flavor.
Boost The Nutrition
Edamame, snap peas, or shredded cabbage would fit right in and add even more texture to every forkful.
Serve It Up
Extra sriracha or a drizzle of reserved teriyaki sauce lets everyone customize their bowl exactly how they like it.
- Use tamari instead of soy sauce to make it gluten-free
- Double the sauce and freeze half for next time
- Serve over cauliflower rice for a low-carb version
Save Theres something deeply satisfying about opening the fridge and seeing those neat little containers, each one holding a complete meal that tastes even better than it looks.
Recipe Questions & Answers
- → How do I make the teriyaki sauce thicker?
Whisk cornstarch with water before adding it to the soy sauce mixture. Simmer until the sauce thickens and coats the chicken well.
- → Can I substitute chicken thighs with another protein?
Yes, chicken breast or tofu are great alternatives. Adjust cooking time accordingly to ensure thorough cooking.
- → What is the best way to cook the rice for this dish?
Rinse rice until water runs clear, then simmer gently in water until tender. Let stand covered for extra fluffiness.
- → How do I prepare the vegetables for optimal texture?
Steam or blanch broccoli, carrots, and bell pepper briefly so they remain tender yet crisp.
- → Are there any tips for storing leftovers?
Cool completely before sealing containers. Refrigerate up to four days and reheat gently to preserve flavors.