If you have ever wanted a dish that combines the perfect balance of sweet, savory, and fresh, then the Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe is exactly what your weeknight dinners have been missing. This meal brings together tender, juicy chicken bathed in a glossy teriyaki glaze, perfectly fluffy steamed rice, crisp steamed broccoli, and cool, refreshing cucumber slices. It’s a harmony of flavors and textures that feels like a comforting hug on a plate, yet it’s straightforward enough to whip up any day of the week. Trust me, this recipe will quickly become a favorite staple in your kitchen.
Ingredients You’ll Need
The beauty of the Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build the layers of flavor and keep the dish both vibrant and satisfying. From the rich umami of soy sauce to the fresh crunch of cucumber, these ingredients are essential to achieving that perfect balance.
- 4 boneless, skinless chicken breasts or thighs: Choose thighs if you want extra juiciness; breasts work beautifully too.
- 1/4 cup soy sauce (or tamari for gluten-free): The salty backbone of the teriyaki sauce bringing deep flavor.
- 2 tablespoons honey: Provides a lovely natural sweetness that caramelizes beautifully.
- 2 tablespoons rice vinegar: Adds a gentle tang that brightens the sauce.
- 1 tablespoon sesame oil: Imparts a toasty aroma and richness to the dish.
- 1 teaspoon garlic, minced: Fresh garlic gives a punch of savory zest.
- 1 teaspoon fresh ginger, grated: Brings a warm, slightly spicy fragrance that livens up the sauce.
- 1 tablespoon cornstarch (optional): Use this if you prefer a thicker, more luscious sauce.
- 1 tablespoon water (if using cornstarch): Just enough to create the slurry for thickening.
- Salt and pepper to taste: Simple seasonings to balance and enhance flavors.
- 1 1/2 cups jasmine or white rice (brown rice for a healthier alternative): The perfect base that soaks up the sauce beautifully.
- 2 cups water (for cooking the rice): Essential for perfectly steamed rice.
- 2 cups broccoli florets: Adds a tender crunch and vibrant green color.
- 1 small cucumber, sliced thinly: Offers a refreshing crispness to offset the warm chicken.
- 1 tablespoon sesame seeds (optional): For a nutty garnish that adds texture and visual appeal.
- 2 green onions, chopped (optional): Provides a mild oniony freshness to finish the dish.
How to Make Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe
Step 1: Cook the Rice Perfectly
Start by rinsing your rice under cold water until the water is clear – this step helps remove excess starch and prevents clumping. Combine the rice and water in a pot, then bring it to a gentle boil before covering and reducing the heat to low. Let it cook quietly for about 18-20 minutes, or follow your rice package instructions. When done, it’s incredibly important to let it rest covered, off the heat, for 5 minutes. This finishes the steaming process and leaves you with fluffy, beautifully separate grains. Fluff with a fork before serving for that light and airy texture.
Step 2: Prepare the Flavor-Packed Teriyaki Sauce
This is where the magic begins. Take a small saucepan and pour in soy sauce, honey, rice vinegar, and sesame oil, then stir in the freshly minced garlic and grated ginger. Bring everything just to a simmer over medium heat and let the flavors meld together for a couple of minutes. If you want your sauce to be thick and cling to the chicken like a dream, mix the cornstarch with a little water to make a smooth slurry, then whisk it in until the sauce thickens into a shiny glaze. Once ready, remove from heat so it’s waiting to coat your chicken.
Step 3: Cook the Chicken Until Golden and Tender
Season your chicken breasts or thighs simply with salt and pepper. Heat a large skillet or grill pan over medium-high heat and drizzle in a little sesame or vegetable oil to prevent sticking. Place the chicken in the pan and cook for about 6-7 minutes per side, until the outside turns a gorgeous golden brown and the internal temperature reaches a safe 165°F (75°C). Cooking chicken thighs will keep things extra juicy, but breasts are perfect if you prefer leaner meat.
Step 4: Glaze the Chicken with the Teriyaki Sauce
Once your chicken is fully cooked, pour the teriyaki sauce over it right in the pan and let it simmer for a minute or so. This quick glaze step allows the sauce to cling to the meat, infusing every bite with that irresistible sweet and savory tang. The sauce will thicken slightly and give your chicken a glossy, beautiful finish.
Step 5: Steam the Broccoli to Tender Perfection
While the chicken cooks or right after, steam your broccoli florets until they’re just tender, roughly 5-6 minutes. You can easily do this in a steamer basket set over boiling water or in the microwave with a splash of water in a covered dish. The goal here is to keep the broccoli bright green and retain a little bite because that fresh texture contrasts so well with the softness of the rice and chicken.
Step 6: Assemble Your Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe
Now comes the fun part. Plate a warm bed of your perfectly steamed rice, lay the glossy teriyaki chicken over it, and arrange the steamed broccoli alongside. Add the thin cucumber slices on the side for a cool crunch. If you have any extra teriyaki sauce, drizzle it over the entire plate to make every bite extra flavorful. Sprinkle on sesame seeds and chopped green onions for elegance and a burst of fresh aroma.
How to Serve Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe
Garnishes
Adding garnishes like toasted sesame seeds and fresh chopped green onions not only enhances the look of your dish but also adds subtle layers of texture and flavor. The sesame seeds give a delicate nutty hint while the onions provide a crisp, bright finish that lifts the entire plate.
Side Dishes
Keep the sides simple yet complementary. A small bowl of miso soup or pickled vegetables pairs beautifully if you want to extend the meal with traditional Japanese-inspired flavors. Alternatively, a crisp, lightly dressed salad adds freshness and balances the richness of the teriyaki chicken wonderfully.
Creative Ways to Present
Try serving this dish in a large shallow bowl for a modern look, layering the rice first, then fanning the chicken slices, and artistically placing the broccoli and cucumber. For an extra touch, serve with a small dish of extra teriyaki sauce on the side or offer a sprinkle of crushed red pepper flakes if you enjoy a spicy kick. Presentation makes all the difference to elevate your meal from simple to spectacular!
Make Ahead and Storage
Storing Leftovers
Leftovers from this Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe store wonderfully. Place the chicken, rice, and vegetables in an airtight container and refrigerate. It will keep well for 3 to 4 days, maintaining its flavors and texture nicely.
Freezing
If you want to save portions for later, freeze the chicken and rice separately from the vegetables for best results. The broccoli and cucumber do not freeze well and lose their texture upon thawing. Pack the chicken and rice tightly in freezer-safe containers or bags and use within 1 to 2 months for optimal taste.
Reheating
When ready to enjoy leftovers, reheat the chicken and rice gently in the microwave or stovetop with a splash of water to keep them moist. Add fresh cucumber and steamed broccoli from scratch or store lightly steamed broccoli in a separate container to keep it fresh. A quick warm-up keeps everything tasting almost as good as freshly made.
FAQs
Can I use chicken thighs instead of breasts for the Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe?
Absolutely! Chicken thighs add more juiciness and richness due to their higher fat content. They are perfect if you want a more tender and flavorful result, but chicken breasts work just as well for a leaner meal.
Is there a vegetarian alternative for this recipe?
While this recipe highlights chicken, you can easily substitute tofu or tempeh. Press and marinate firm tofu in the teriyaki sauce, then pan-fry or bake until golden and crispy for a tasty plant-based twist.
How do I make the sauce thicker without cornstarch?
If you prefer to avoid cornstarch, simply simmer the teriyaki sauce a bit longer to reduce and thicken it naturally. Keep an eye to avoid burning, and stir occasionally to develop a glossy, sticky consistency.
What kind of rice works best for this recipe?
Jasmine or white rice is ideal for its fluffy texture and subtle fragrance, but you can always use brown rice if you want a nuttier flavor and added nutrients. Just remember brown rice takes longer to cook, so adjust accordingly.
Can I prepare parts of this recipe ahead of time?
Yes! You can make the teriyaki sauce in advance and store it in the fridge for up to a week. Cooking and chilling the chicken ahead works too, making dinner assembly quick on busy days.
Final Thoughts
There is something truly special about the simplicity and depth of flavors in the Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe. It’s the kind of meal that makes you feel warm inside and leaves everyone asking for seconds. Whether you are a cooking novice or a seasoned pro, I encourage you to give this recipe a try and enjoy the delightful combination of tastes and textures that make it a standout dish.
Print
Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
This Teriyaki Chicken recipe features tender boneless chicken breasts or thighs glazed in a homemade teriyaki sauce, served alongside fluffy steamed jasmine rice, fresh steamed broccoli, and crisp cucumber slices. A perfect balance of savory, sweet, and tangy flavors with a delightful glaze that enhances the chicken, making it an easy and delicious weeknight dinner.
Ingredients
Chicken & Teriyaki Sauce
- 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
Rice
- 1 1/2 cups jasmine or white rice (or brown rice for a healthier option)
- 2 cups water (for cooking the rice)
Vegetables & Garnish
- 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: Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 2 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 18-20 minutes or until the rice is tender and water 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 soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat and cook for 2-3 minutes to blend flavors. If a thicker sauce is desired, whisk cornstarch with 1 tablespoon water to create a slurry, add to the sauce, and stir until it thickens. Remove from heat.
- Cook the Chicken: Season the chicken breasts or thighs with salt and pepper. Heat a large skillet or grill pan over medium-high heat. Add a small amount of sesame oil or vegetable oil, then cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and cooked through.
- Glaze the Chicken: Pour the prepared teriyaki sauce over the cooked chicken in the pan and let it simmer for about one minute, turning the chicken to coat it evenly with the glaze.
- Steam the Broccoli: While the chicken cooks, steam the broccoli florets until tender but still vibrant green, about 5-6 minutes. Use a steamer basket over boiling water or a microwave-safe dish with a little water, covered.
- Assemble the Dish: Place steamed rice on plates, top with the glazed teriyaki chicken, and add steamed broccoli and thin cucumber slices on the side. Drizzle additional teriyaki sauce over the dish if desired and garnish with sesame seeds and chopped green onions for extra flavor and presentation.
Notes
- For gluten-free, use tamari sauce instead of regular soy sauce.
- Brown rice can be used instead of jasmine rice for added fiber and nutrients, but adjust cooking time accordingly.
- Adjust honey quantity for sweeter or less sweet sauce as preferred.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Steaming broccoli preserves nutrients and vibrant color better than boiling.
- If you want a thicker sauce without cornstarch, simmer the sauce longer to reduce it.
- To save time, you can use pre-cut broccoli florets and pre-sliced cucumbers.
