Ultimate Teriyaki Chicken with Mushrooms, Asparagus & Rice
This dish features tender teriyaki-glazed chicken served with earthy mushrooms, crisp asparagus, and perfectly steamed rice. The homemade teriyaki sauce — rich with soy, garlic, and honey — gives the meal a glossy, restaurant-quality finish. Every bite balances umami, freshness, and comfort.
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Serves: 4
Ingredients
For the Chicken
1 ½ lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp olive oil or sesame oil
Salt and pepper, to taste
For the Vegetables
1 ½ cups mushrooms, sliced (button or shiitake)
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tbsp olive oil or sesame oil
1 garlic clove, minced
For the Teriyaki Sauce
¼ cup soy sauce
2 tbsp honey
2 tbsp rice vinegar
2 garlic cloves, minced
1 tsp grated ginger
1 tsp cornstarch + 2 tbsp water
For the Rice
1 ½ cups jasmine or basmati rice
3 cups water
½ tsp salt
Optional Garnishes
Toasted sesame seeds
Chopped green onions
Extra teriyaki drizzle
Instructions
Step 1: Cook the Rice
Rinse rice in cold water until the water runs clear.
Add rice, water, and salt to a pot. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let stand 5 minutes, then fluff with a fork.
Step 2: Prepare the Teriyaki Sauce
In a small bowl, whisk soy sauce, honey, rice vinegar, garlic, and ginger.
Heat the mixture in a small saucepan over medium heat.
In a separate bowl, mix cornstarch with water to make a slurry.
Add slurry to the saucepan and stir until the sauce thickens (2–3 minutes).
Remove from heat and set aside.
Step 3: Cook the Chicken
Heat olive or sesame oil in a skillet or wok over medium-high heat.
Add chicken pieces, season lightly with salt and pepper.
Sauté 5–7 minutes, stirring occasionally, until golden and cooked through.
Pour half of the teriyaki sauce over the chicken and toss to coat.
Let simmer 1–2 minutes until the sauce glazes the chicken.
Step 4: Saute the Vegetables
In another skillet (or after removing the chicken), heat oil over medium heat.
Add garlic and mushrooms, saute for 3–4 minutes.
Add asparagus and cook 3–4 more minutes until tender-crisp.
Toss the cooked vegetables into the chicken pan and add the remaining teriyaki sauce.
Stir together for 1–2 minutes to coat everything evenly.
Step 5: Assemble and Serve
Spoon a portion of steamed rice into each bowl or plate.
Top with the teriyaki chicken and vegetables.
Garnish with sesame seeds and chopped green onions.
Optional: Drizzle a little extra teriyaki sauce on top for shine and flavor.
Notes & Tips
For extra flavor: Add a dash of toasted sesame oil at the end.
Vegetable variations: Substitute broccoli, snap peas, or carrots.
Make it spicy: Stir in a small spoon of sriracha or chili flakes to the sauce.
Meal prep friendly: Keeps well for up to 4 days in the fridge; reheat with a splash of water.
Frequently Asked Questions
Q: Can I use store-bought teriyaki sauce?
A: Yes! Use about ½ cup and adjust sweetness with honey if needed.
Q: Can I bake the chicken instead?
A: Yes — bake at 400°F (200°C) for 20–25 minutes, then toss in the teriyaki sauce before serving.
Q: How can I make it gluten-free?
A: Use tamari or coconut aminos instead of soy sauce.
Nutritional Information
Calories: 540 kcal
Protein: 38g
Fat: 15g
Carbohydrates: 58g
Fiber: 4g
Sugar: 13g