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

Scale

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)

Cook Mode Prevent your screen from going dark

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.