Description
This Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber is a flavorful, healthy meal packed with juicy chicken, tender vegetables, and savory rice. The homemade teriyaki sauce adds a deliciously sweet and salty glaze to the chicken, making it a perfect weeknight dinner.
Ingredients
Scale
For the Teriyaki Chicken:
- 4 boneless, skinless chicken breasts or thighs (about 6 oz each)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 1 tablespoon water (if using cornstarch)
- Salt and pepper to taste
For the Rice & Vegetables:
- 1 1/2 cups jasmine or white rice (or brown rice for a healthier option)
- 2 cups water (for cooking the rice)
- 2 cups broccoli florets
- 1 small cucumber, sliced thinly
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
- Cook the Rice: Start by rinsing the rice under cold water until the water runs clear. In a pot, combine the rice and 2 cups of water. Bring to a boil, then cover and reduce the heat to low. Cook for 18-20 minutes (or according to package instructions) until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes. If you want a thicker sauce, mix the cornstarch with 1 tablespoon of water to form a slurry, then add it to the sauce, stirring until it thickens. Remove from heat.
- Cook the Chicken: Season the chicken breasts with salt and pepper. Heat a large skillet or grill pan over medium-high heat. Add a little sesame oil or vegetable oil and cook the chicken for 6-7 minutes per side (or until the internal temperature reaches 165°F/75°C), until golden brown and cooked through.
- Glaze the Chicken: Once the chicken is cooked, pour the prepared teriyaki sauce over the chicken and let it simmer for an additional minute to coat the chicken with the glaze.
- Steam the Broccoli: While the chicken is cooking, steam the broccoli until tender (about 5-6 minutes). You can do this in a steamer basket over boiling water or in the microwave with a little water in a microwave-safe dish, covered.
- Assemble the Dish: Serve the teriyaki chicken over a bed of steamed rice with the broccoli and cucumber slices on the side. Drizzle extra teriyaki sauce over the top if desired. Garnish with sesame seeds and chopped green onions.
Notes
- Make-Ahead: The teriyaki sauce can be made ahead and stored in the fridge for up to a week. You can also cook the chicken ahead of time and reheat when ready to serve.
- Rice Variations: You can use brown rice or quinoa instead of white rice for a more nutritious option.
- Vegetable Variations: You can add other vegetables such as bell peppers, snap peas, or carrots for more color and nutrition.
- Gluten-Free Option: Make sure to use tamari or coconut aminos instead of soy sauce if you are avoiding gluten.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish, Asian Cuisine
- Method: Stovetop
- Cuisine: Japanese, Asian
Nutrition
- Serving Size: 1 chicken breast with rice and vegetables
- Calories: 400
- Sugar: 14g
- Sodium: 900 mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg