Sticky teriyaki thighs with edamame and brown rice
Teriyaki Chicken Meal Prep
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
5
5 meals
Difficulty
Easy
Cost
Budget
$
Teriyaki Chicken Meal Prep
Sticky teriyaki thighs with edamame and brown rice
★4.3(10)
Chicken thighs baked in a sticky homemade teriyaki glaze with steamed edamame and nutty brown rice. A Japanese-inspired meal prep that reheats like a dream.
10m
Prep Time
30m
Cook Time
40m
Total Time
5
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This set-it-and-forget-it teriyaki chicken bakes entirely in the oven, basting in its own glaze. The result is impossibly tender, sticky chicken that gets even better over the week.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Whisk soy sauce, mirin, honey, rice vinegar, and ginger for the teriyaki sauce.
- 2
Place chicken thighs in a baking dish, pour sauce over, and bake at 400°F for 15 minutes.
- 3
Flip chicken, baste with pan juices, and bake 15 more minutes until caramelized.
- 4
Remove chicken; add cornstarch slurry to the pan sauce and stir on the stovetop until thickened.
- 5
Divide brown rice and edamame among 5 containers, top with chicken and extra glaze.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
Chicken thighsSalmon fillets (bake 12 min) or tofu
Both take teriyaki glaze beautifully
Brown riceJasmine rice or soba noodles
Soba noodles give it a more Japanese feel
DepthPantry
Test Kitchen Pick
Mirin
Helpful Pantry Staple
Why the mirin matters
Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.
This adds balance, not just sweetness.
- Rounds out saltier sauces
- Useful in glazes, noodle dishes, and marinades
A bottle of mirin becomes surprisingly versatile once it is in the pantry.
Shop mirin for this recipeTips & Storage
Pro Tips
Bone-in thighs create richer pan juices, but boneless work fine for easier eating.
Pour extra glaze into small containers—a fresh drizzle when reheating makes a big difference.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 5 days. The sauce keeps the chicken moist all week.
Reheating
Microwave for 2-3 minutes; the sticky sauce prevents drying out.
Nutrition Facts
Per serving (110mg) · 5 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates46g
Fat36g
Fiber780mg
Sugar4g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use store-bought teriyaki sauce?
- Yes, but homemade tastes noticeably better and avoids excess additives.
- Does brown rice hold up all week?
- Yes, brown rice actually holds its texture better than white rice for meal prep.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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