One-Pot Sweet and Sticky Teriyaki Rice Bowl

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A simple one-pot meal featuring tender chicken thighs simmered in a sweet teriyaki glaze served over fluffy rice, perfect for busy weeknights. This Japanese-inspired kid-friendly recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2, minced garlic cloves
• 1 tsp, grated fresh ginger
• 1 cup uncooked long-grain white rice
• 1 1/4 cups water
• 2, thinly sliced for garnish green onions
• 1 tbsp for garnish sesame seeds
• 1 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil over medium heat in a large deep skillet or pot. Add 1 lb cut chicken thighs and cook for 4-5 minutes until browned but not fully cooked.
2. Step 2: Add 2 minced garlic cloves and 1 tsp grated fresh ginger, sauté for 1 minute until fragrant.
3. Step 3: Stir in 1/4 cup soy sauce, 3 tbsp honey, and 1 tbsp rice vinegar, mixing well to coat the chicken.
4. Step 4: Add 1 cup uncooked long-grain white rice and 1 1/4 cups water to the pot, stirring to combine.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice absorbs the liquid and the chicken is cooked through.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, then garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.