If you’re searching for a weeknight recipe that feels both comforting and vibrant, Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber is about to become your go-to favorite. This dish beautifully balances sweet, savory, and fresh flavors, all in a single bowl. Juicy chicken is glazed in a glossy homemade teriyaki sauce and perched atop fluffy jasmine rice, with crisp steamed broccoli and cool cucumber slices rounding out each bite. Every element comes together in just over half an hour, making it perfect for busy evenings or casual gatherings. Trust me, you’ll want to make this Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber on repeat!
Ingredients You’ll Need
Simplicity is the heart of this recipe, but every ingredient plays a crucial role in creating a meal that’s full of flavor, vibrant color, and irresistible texture. Here’s what you’ll need—and why you shouldn’t skip a single thing!
- Chicken thighs or breasts: Opt for thighs if you want extra juiciness, but breasts work great for a leaner bite; cut into bite-size pieces for quick, even cooking.
- Vegetable oil: A neutral base for searing the chicken, ensuring a golden, flavorful exterior without overpowering other flavors.
- Low-sodium soy sauce: The backbone of your teriyaki sauce—using low-sodium keeps things balanced and not overly salty.
- Brown sugar: Adds that signature teriyaki sweetness and helps give the sauce a beautiful sheen.
- Honey: Brings a gentle floral sweetness and helps the sauce turn thick and glossy.
- Rice vinegar: Provides a subtle tang to brighten the sauce and keep it from feeling too heavy.
- Garlic: Freshly minced garlic brings aromatic depth and savory punch to the sauce.
- Fresh ginger: Grated ginger adds a warm, zesty kick that’s essential for authentic teriyaki flavor.
- Cornstarch slurry: A quick mix of cornstarch and water thickens the sauce so it perfectly coats each piece of chicken.
- Cooked jasmine rice: Fluffy, fragrant jasmine rice soaks up all that delicious sauce; make it fresh, or use leftovers.
- Broccoli florets: A quick steam keeps them bright green and crisp-tender, adding color and nutrition.
- Cucumber: Thinly sliced cucumber offers a refreshing, cool crunch that balances the warm flavors.
- Sesame seeds: Toasted sesame seeds add nutty aroma and delightful texture to the finished bowl.
- Green onions: Sliced green onions provide a pop of color and a mild oniony bite to finish things off.
How to Make Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber
Step 1: Make the Teriyaki Sauce
Start by whisking together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger in a medium bowl. This creates a wonderfully balanced sauce that’s sweet, salty, and just a little tangy. If you have a few extra minutes, you can even marinate your chicken in half of this sauce for deeper flavor.
Step 2: Sear the Chicken
Heat up the vegetable oil in a large skillet set over medium-high heat. Once shimmering, add your chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until they’re golden brown and cooked through. This step locks in juiciness and gives the chicken a gorgeous color.
Step 3: Simmer with Sauce
Pour the prepared teriyaki sauce into the pan with your browned chicken. Bring everything to a gentle simmer, stirring so the chicken gets coated. This is where the flavors really start to come together and the kitchen smells amazing!
Step 4: Thicken the Sauce
Stir in your cornstarch slurry (just cornstarch mixed with water) and let the sauce bubble for about 2 minutes. You’ll notice it thickening quickly, turning glossy and rich, and clinging beautifully to the chicken. Don’t rush this part—the transformation is worth it!
Step 5: Prepare Rice and Veggies
While your chicken cooks, steam the broccoli florets until they’re tender but still bright green—about 3-4 minutes should do it. Slice the cucumber thinly for a refreshing crunch. If your rice isn’t already cooked, prepare it according to the package instructions.
Step 6: Assemble the Bowls
Time for the fun part! Divide the steamed jasmine rice among four bowls. Top each with a generous scoop of teriyaki chicken, nestle in the broccoli, and fan out the cucumber slices. Sprinkle everything with toasted sesame seeds and sliced green onions for a picture-perfect finish.
How to Serve Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber
Garnishes
A finishing touch goes a long way. I always top my Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber with a shower of toasted sesame seeds and a sprinkle of fresh green onions. For an extra pop, a drizzle of sriracha or a wedge of lime on the side works beautifully. These little details add color, crunch, and just the right amount of pizzazz.
Side Dishes
While this bowl is a complete meal on its own, you can round out your table with a light miso soup, a crisp Asian slaw, or a plate of edamame. These sides complement the bold flavors of Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber and turn dinner into a mini feast.
Creative Ways to Present
For a fun twist, try serving Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber in a bento box for lunch, or arrange everything on a large platter for family-style dining. You can even offer a toppings bar with pickled ginger, nori strips, or spicy mayo so everyone can personalize their own bowl.
Make Ahead and Storage
Storing Leftovers
If you have extra Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber, store each component separately in airtight containers in the refrigerator. This helps everything stay fresh and prevents the rice from getting soggy. Leftovers will keep well for up to 3 days.
Freezing
You can freeze the cooked teriyaki chicken (without the rice, broccoli, or cucumber) for up to 2 months. Let it cool completely before sealing in a freezer-safe bag or container. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat as needed.
Reheating
For best results, reheat the chicken gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Warm the rice and broccoli separately in the microwave or on the stovetop. Add the fresh cucumber and garnishes just before serving to keep everything crisp and vibrant.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is a leaner option and works beautifully in this recipe. Just be careful not to overcook it so it stays tender and juicy.
What can I substitute for jasmine rice?
If you don’t have jasmine rice on hand, basmati or long-grain white rice are great alternatives. For a nutritious boost, try brown rice or even cauliflower rice for a lighter bowl.
How can I make this dish gluten-free?
Simply swap the soy sauce for tamari or coconut aminos to make Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber completely gluten-free—no flavor sacrificed!
Can I add more vegetables?
Definitely! Feel free to add snap peas, bell peppers, carrots, or snow peas. This dish is incredibly versatile and welcomes extra veggies for more color and crunch.
Is it okay to prepare the sauce in advance?
Yes, you can make the teriyaki sauce up to a week ahead and keep it in the refrigerator. Just give it a quick stir before using, and you’ll shave precious minutes off your prep time.
Final Thoughts
There’s something so comforting yet exciting about a bowl of Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber. Whether you’re feeding family, meal-prepping for the week, or simply craving a tasty homemade dinner, this dish delivers every time. Give it a try—you might just find yourself making it again and again!
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Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber is a flavorful, healthy Japanese-inspired main course featuring tender chicken coated in a rich, homemade teriyaki sauce. Served with fluffy jasmine rice, vibrant steamed broccoli, and fresh cucumber slices, it makes an easy and satisfying dinner perfect for weeknights.
Ingredients
Chicken and Sauce
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
Sides and Garnishes
- 3 cups cooked jasmine rice
- 2 cups broccoli florets, steamed
- 1 cup cucumber, thinly sliced
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons green onions, sliced
Instructions
- Prepare the Teriyaki Sauce: In a medium bowl, whisk together low-sodium soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated fresh ginger until the sugar dissolves and the mixture is well combined.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and cook for 6 to 8 minutes, turning occasionally, until browned on all sides and fully cooked through.
- Add the Sauce and Thicken: Pour the prepared teriyaki sauce into the skillet with the chicken and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for about 2 minutes, stirring frequently, until the sauce thickens and coats the chicken pieces evenly.
- Assemble the Bowls: Divide the cooked jasmine rice among four bowls. Top each bowl with the teriyaki chicken mixture, steamed broccoli florets, and thinly sliced cucumber.
- Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the bowls for added flavor and texture. Serve warm and enjoy a balanced, delicious meal.
Notes
- For deeper flavor, marinate the chicken in half the quantity of teriyaki sauce for 30 minutes before cooking.
- You can swap broccoli with green beans or snap peas to vary the vegetable side.
- Use tamari instead of soy sauce to make this dish gluten-free.
- Adjust sweetness by reducing or increasing the brown sugar and honey to your taste.
- To toast sesame seeds, heat a dry skillet over medium heat and stir seeds for 2-3 minutes until golden and fragrant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 18 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
