Ultimate Grilled Chicken Teriyaki Plate with Garlic Rice and Stir-Fried Veggies — just saying it brings me back to a beach-side food truck in Oahu. The scent of caramelized soy sauce and charred chicken lingered in the warm breeze, and when I finally took a bite, everything around me faded. That glossy, sweet-salty glaze over juicy grilled chicken, paired with sticky garlic rice and stir-fried veggies, was pure bliss.
That unforgettable plate became my inspiration. I spent months trying to recreate it at home, and finally, I struck the balance — smoky, savory, and slightly sweet, all tied together with comforting rice and crisp vegetables. This dish isn’t just a recipe; it’s a bite of nostalgia and joy on one plate.
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Why This Recipe Is So Special
This grilled chicken teriyaki plate has become one of those dishes I return to again and again — and for good reason. It’s packed with contrasting textures and flavors: juicy grilled chicken, fluffy garlic rice, and crisp-tender veggies, all united by a savory homemade teriyaki glaze. Plus, it comes together in under 45 minutes, making it just right for busy nights.
The sauce is built on pantry staples like soy sauce, honey, rice vinegar, and sesame oil, balanced with fresh garlic and ginger for that unmistakable depth. Each component shines on its own, but together? It’s a comforting harmony of taste and aroma.
What makes this meal even more appealing is its flexibility. You can swap out proteins, mix up the veggies, or turn the garlic rice into a fried rice situation if you’ve got leftovers. It’s also wonderfully portion-controlled and easy to scale up.
I love pairing it with a quick salad or simple side like this Grilled Chicken with Herbed Yogurt Sauce and Rice for a double meal prep win. Or when I’m craving something a bit more indulgent, I’ll slide in a side of Garlic Butter Lettuce Tomato Grilled Chicken Sandwich for lunch the next day.
This plate brings restaurant-style flavor right into your kitchen — and you won’t believe how easy it is once you try it for yourself.
Ingredients & Preparation
Breaking Down the Flavors
This Ultimate Grilled Chicken Teriyaki Plate with Garlic Rice and Stir-Fried Veggies comes together using simple, fresh ingredients that deliver big flavor. The beauty of this recipe lies in how each component—chicken, rice, and veggies—is seasoned to shine on its own, yet perfectly complements the others on the plate.
Here’s what you’ll need:
Ingredient Table
| Component | Ingredients |
|---|---|
| Chicken Teriyaki | 2 boneless, skinless chicken breasts 1 tbsp soy sauce 1 tbsp honey 1 tsp rice vinegar 1 tsp sesame oil 1 garlic clove, minced 1/2 tsp grated ginger Pinch of black pepper |
| Garlic Rice | 1 cup jasmine rice 1½ cups water 1 garlic clove, finely chopped 1 tsp neutral oil Salt to taste Chopped parsley or dried seaweed (optional) |
| Stir-Fried Veggies | 1/2 red bell pepper, sliced 1/4 red onion, sliced 1/2 zucchini, halved and sliced 1/2 cup broccoli florets 1 tsp soy sauce 1/2 tsp sesame oil Pinch of chili flakes (optional) 1 tsp olive oil |
| Dipping Sauce | 2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp honey 1 small red chili, finely chopped 1/2 tsp sesame seeds |
Each element brings its own texture and seasoning, but together, they form a satisfying, well-rounded meal that feels restaurant-worthy right from your kitchen.
Print
Ultimate Grilled Chicken Teriyaki Plate with Garlic Rice and Stir-Fried Veggies
- Total Time: 40
- Yield: 2 servings
Description
A flavorful and complete dinner featuring grilled chicken glazed in homemade teriyaki sauce, fluffy garlic jasmine rice, and crisp stir-fried vegetables — all in under 45 minutes.
Ingredients
• 2 boneless, skinless chicken breasts
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1/2 tsp grated ginger
• Pinch of black pepper
• 1 cup jasmine rice
• 1 ½ cups water
• 1 garlic clove, finely chopped
• 1 tsp neutral oil (canola or vegetable)
• Salt to taste
• Chopped parsley or dried seaweed flakes for garnish (optional)
• 1/2 red bell pepper, sliced
• 1/4 red onion, sliced
• 1/2 zucchini, halved and sliced
• 1/2 cup broccoli florets
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• Pinch of chili flakes (optional)
• 1 tsp olive oil
• 2 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar (for dipping)
• 1 tsp honey (for dipping)
• 1 small red chili, finely chopped (for dipping)
• 1/2 tsp sesame seeds (for dipping)
Instructions
1. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add chicken and marinate for 15–20 minutes.
2. Grill chicken over medium-high heat for 6–7 minutes per side, until golden and cooked through. Rest before slicing.
3. Rinse rice. Sauté garlic in neutral oil, then add rice, salt, and water. Bring to boil, cover, and simmer 15 minutes. Let steam off heat.
4. In a skillet or wok, heat olive oil. Add onion and bell pepper. After 2 minutes, add zucchini and broccoli. Stir-fry 3–4 minutes. Add soy sauce, sesame oil, and chili flakes.
5. Whisk dipping sauce ingredients in a bowl. Serve with grilled chicken, garlic rice, and stir-fried veggies.
Notes
– Chicken thighs can be used for juicier results.
– Rice and sauce can be made ahead for meal prep.
– Add mushrooms, carrots, or snap peas as veggie substitutes.
– Use tamari for a gluten-free version.
– Double the sauce to drizzle over rice or veggies.
- Prep Time: 20
- Cook Time: 20
- Method: Grilled, Stovetop
- Cuisine: Asian-Inspired
Tools & Smart Substitutions
You don’t need anything fancy to make this plate come to life. Here’s a quick breakdown of helpful tools:
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A non-stick skillet or grill pan for the chicken
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A small saucepan for the rice
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A wok or deep pan for the stir-fry
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Mixing bowls and a whisk for the teriyaki glaze and dipping sauce
If you’re out of jasmine rice, feel free to use basmati or even short-grain sushi rice for a more authentic texture. I’ve even tried this with brown rice when I wanted a fiber boost. As for the vegetables, this is a “use what you’ve got” kind of situation. Carrots, snap peas, or even mushrooms work beautifully.
You can also swap the chicken for tofu or shrimp if you’re aiming for a vegetarian or pescatarian twist. I sometimes follow it up with something like this Garlic and Spinach White Pizza with Cottage Cheese Crust for a creative weekend dinner spread, or pair it with the bold flavor of Garlic Butter Steak Bites when hosting friends.
It’s all about balance—savory protein, rich starch, crisp veggies—and you get to tailor each element to your taste or pantry.
Cooking Instructions & Tips
Step-by-Step to Teriyaki Bliss
Let’s bring your Ultimate Grilled Chicken Teriyaki Plate with Garlic Rice and Stir-Fried Veggies to life, step by savory step. Each component is quick, satisfying, and easy to prep in tandem for maximum flavor and minimal stress.
1. Marinate and Grill the Chicken
In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add your chicken breasts and let them marinate for at least 15–20 minutes (longer if you have the time).
Heat a grill pan or skillet over medium-high heat. Add the chicken and cook for 6–7 minutes per side, or until golden brown and cooked through. Let rest before slicing.
2. Make the Garlic Rice
While the chicken grills, rinse the jasmine rice until the water runs mostly clear. In a saucepan, heat oil over medium, sauté garlic until fragrant (30 seconds), then add the rice. Stir for another 30 seconds, add water and salt, and bring to a boil.
Cover and reduce heat to low. Let simmer for 15 minutes, then turn off the heat and let it steam with the lid on for another 5.
3. Stir-Fry the Veggies
In a large skillet or wok, heat olive oil over medium-high. Add the red onion and bell pepper and sauté for 2 minutes. Toss in the zucchini and broccoli, and cook another 3–4 minutes until just tender but still vibrant.
Season with soy sauce, sesame oil, and chili flakes for a little kick. Stir well and remove from heat.
4. Mix the Dipping Sauce
In a small bowl, combine soy sauce, vinegar, honey, chili, and sesame seeds. Whisk and set aside — this adds an extra layer of punchy flavor perfect for dipping bites of chicken or drizzling over rice.
For something bold and a little unexpected, I sometimes serve it alongside this Chinese Chicken Cabbage Stir-Fry or the heartier Slow Cooker Pepper Steak for family-style meals. The flavors complement each other so well!
Pro Tips for Flavor & Ease
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Grill marks matter. A ridged pan or outdoor grill delivers that irresistible char.
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Rest your chicken. Letting it sit for 5 minutes keeps it juicy when sliced.
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Don’t over-stir the veggies. You want them crisp, not soggy.
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Make ahead magic. The rice and sauce can be prepped the day before for faster assembly.
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Double the marinade. Use the extra to brush over the chicken while grilling for even more flavor.
This method ensures every part of your grilled chicken teriyaki plate tastes just as good on a busy Tuesday night as it would during a cozy weekend dinner with friends.
Serving, Storing & Pairing
What to Serve with It
A plate this flavorful stands strong on its own, but pairing it with the right sides or drinks takes it to another level. When I serve this Ultimate Grilled Chicken Teriyaki Plate with Garlic Rice and Stir-Fried Veggies for guests, I like to add a light soup or crisp cucumber salad for contrast.
For a casual dinner, consider plating it alongside a refreshing option like these Mediterranean Chicken Skewers with Hummus. The savory-sweet teriyaki chicken pairs surprisingly well with the creamy hummus and smoky grilled veggies.
Want a more cozy touch? Add a warm cup of miso soup or a crisp seaweed salad drizzled with sesame oil. I’ve also paired it with this Mediterranean Ground Beef Stir-Fry for a hearty meal prep option that keeps lunch interesting throughout the week.
Drinks-wise, jasmine tea or sparkling water with lemon keeps it light. If it’s a weekend dinner, a cold sake or citrusy IPA offers a delightful contrast to the glaze.
Whatever you choose, keep it simple — the plate itself is already bursting with balanced flavor and texture.
How to Store and Reheat
This recipe was made with leftovers in mind. If you’re cooking for two, you’ll likely have extra rice or chicken, and here’s how to keep them tasting fresh:
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Refrigerate: Store chicken, rice, and veggies in separate airtight containers for up to 4 days.
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Freeze: The grilled chicken freezes beautifully. Wrap tightly and freeze for up to 2 months.
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Reheat Rice: Add a splash of water and microwave in a covered bowl for 1–2 minutes.
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Reheat Chicken: Warm in a skillet over medium heat for 3–4 minutes or microwave with a damp paper towel to preserve moisture.
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Veggies: Best reheated in a skillet to retain texture.
This dish is a meal prep winner—just double the recipe and enjoy easy lunches all week.
Frequently Asked Questions
Can I make this with chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work beautifully and often stay even juicier when grilled. Just adjust cook time—about 5–6 minutes per side.
What’s the best rice to use?
Jasmine rice gives the perfect soft, fluffy texture, but sushi rice or even white basmati will work in a pinch. Leftover rice? It reheats well and can be turned into fried rice!
Can I prep this meal ahead of time?
Yes! You can marinate the chicken, cook the rice, and chop veggies a day ahead. Store everything separately for the best texture.
Is this recipe gluten-free?
Swap the soy sauce for tamari or a certified gluten-free version, and you’re good to go.
How spicy is the dipping sauce?
It’s mild with just a hint of heat. Want more kick? Add extra chili or a few drops of sriracha.
Conclusion
There’s something deeply satisfying about building a complete meal from scratch—and this Ultimate Grilled Chicken Teriyaki Plate with Garlic Rice and Stir-Fried Veggies delivers every time. It’s colorful, bold, and full of comforting textures. The grilled chicken locks in a smoky glaze, the rice brings warm garlic flavor, and those veggies? Crisp and just tender enough to keep things interesting.
When I serve this to friends or prep it for my week, I know I’m giving something that feels special but doesn’t take all day. It’s balanced, flavorful, and totally worth a spot in your regular dinner rotation.
Looking for more ideas? Try my Garlic Butter Lettuce Tomato Chicken Sandwich for a quick, handheld dinner or explore the richness of this Slow Cooker Pepper Steak with Onion Stir-Fry — both pair perfectly with the flavors of this plate.
And if you’re craving even more delicious teriyaki inspiration, don’t miss this mouthwatering Teriyaki Chicken recipe by Modern Meal Makeover — it’s another flavorful take worth bookmarking!