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
Scale
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
