Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber
This Japanese-inspired dish combines tender chicken glazed with a homemade teriyaki sauce, fluffy steamed rice, crisp-tender broccoli, and a refreshing cucumber salad. It’s a wholesome, well-rounded meal that’s easy enough for weeknights yet delicious enough to impress.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Teriyaki Chicken
4 boneless skinless chicken thighs (or breasts)
1 tbsp vegetable oil (or sesame oil for extra flavor)
Teriyaki Sauce:
½ cup low-sodium soy sauce
3 tbsp mirin (or use honey for a sweeter version)
2 tbsp brown sugar (or honey)
2 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch + 2 tbsp water (slurry, optional for thickening)
For the Steamed Rice
2 cups jasmine rice (or sushi rice), rinsed
2 ½ cups water
Pinch of salt
For the Broccoli
3 cups broccoli florets
1 tsp sesame seeds (optional for garnish)
For the Cucumber Salad
1 large cucumber, thinly sliced
1 tbsp rice vinegar
1 tsp soy sauce
½ tsp sesame oil
½ tsp honey
Pinch of red pepper flakes
1 tsp toasted sesame seeds
Instructions
1. Cook the Rice
Rinse rice until water runs clear.
Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes before fluffing.
2. Make the Cucumber Salad
In a bowl, whisk rice vinegar, soy sauce, sesame oil, and honey.
Toss in cucumber slices and sprinkle with sesame seeds.
Chill in the fridge until ready to serve.
3. Steam the Broccoli
Place broccoli florets in a steamer basket over simmering water.
Cover and steam for 4–5 minutes, until crisp-tender.
Optionally, drizzle lightly with soy sauce and sprinkle sesame seeds.
4. Cook the Teriyaki Chicken
Heat oil in a skillet over medium heat.
Cook chicken thighs for 5–6 minutes per side until golden and cooked through (internal temp: 165°F / 74°C).
In a small saucepan, whisk together soy sauce, mirin, sugar, vinegar, sesame oil, garlic, and ginger.
Simmer for 3–4 minutes, then stir in cornstarch slurry if you prefer a thicker glaze.
Pour sauce over chicken and let it simmer for 1–2 minutes, coating evenly.
5. Assemble the Plate
Serve a scoop of steamed rice, steamed broccoli, glazed teriyaki chicken, and cucumber salad.
Drizzle extra sauce over rice if desired.
Notes & Tips
Shortcut: Use bottled teriyaki sauce, but homemade has fresher flavor.
Meal Prep Friendly: Keep rice, chicken, and veggies in separate containers for 3–4 days.
Extra Veggies: Add carrots, bell peppers, or snap peas to the broccoli for more color.
Spicy Kick: Add a few drops of sriracha to the teriyaki sauce.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes — just reduce cooking time slightly so it doesn’t dry out.
Q: How do I keep the cucumber salad crunchy?
Salt the cucumber slices for 5 minutes, then pat dry before tossing in the dressing.
Q: Can I make this gluten-free?
Yes — use tamari instead of soy sauce.
Nutritional Information
Calories: ~520
Protein: 35g
Carbs: 60g
Fat: 15g
Fiber: 5g