There’s something incredibly comforting about the sweet, savory aroma of teriyaki glaze sizzling on tender chicken—especially when it’s paired with fluffy rice and crisp broccoli. After tiredly cycling through the same fast-food takeout, stumbling upon this Teriyaki Chicken with Rice and Broccoli recipe felt like discovering a quick escape to homemade goodness. What I love most is how it transforms simple ingredients into a meal that’s both satisfying and vibrant, perfect for busy weeknights or when you crave a dish that’s easy to make but full of flavor. Whether you’re a seasoned chef or just someone who cherishes home-cooked meals, this recipe promises a delightful balance of taste and texture that will have everyone asking for seconds.
Why choose Teriyaki Chicken with Rice and Broccoli?
Simplicity at its best: This recipe uses everyday ingredients and straightforward steps perfect for any skill level. Flavor-packed glaze: The sweet and savory teriyaki sauce infuses the chicken with irresistible depth. Balanced nutrition: Combining protein, veggies, and rice creates a complete, wholesome meal. Quick to prepare: Ideal for busy nights when you want something fast but homemade. Crowd-pleaser: The familiar flavors and comforting textures make it a favorite for family dinners or casual gatherings.
Teriyaki Chicken with Rice and Broccoli Ingredients
For the Chicken and Marinade
- Boneless chicken thighs – Choose thighs for juiciness and tender texture in your Teriyaki Chicken with Rice and Broccoli.
- Soy sauce – Use low-sodium for better control over saltiness in the glaze.
- Honey – Adds natural sweetness and helps create a sticky, glossy finish.
- Garlic cloves – Minced garlic boosts flavor depth in the marinade.
- Fresh ginger – Grated fresh ginger gives a zesty warmth to the sauce.
- Sesame oil – A little goes a long way to infuse that classic nutty aroma.
For the Rice
- Jasmine rice – Its fragrant, slightly sticky grains complement the saucy chicken perfectly.
- Water or chicken broth – Use broth for extra savory flavor in your rice base.
For the Broccoli and Garnish
- Fresh broccoli florets – Steam or blanch until bright green and crisp-tender.
- Sesame seeds – Toasted seeds add a lovely crunch and visual appeal.
- Green onions – Thinly sliced for a fresh, mild bite on top.
How to Make Teriyaki Chicken with Rice and Broccoli
- Marinate Chicken: In a medium bowl, whisk soy sauce, honey, garlic, ginger, and sesame oil. Add chicken thighs, toss to coat, and refrigerate 20 minutes for deeper flavor.
- Simmer Glaze: Pour the reserved marinade into a small saucepan. Bring to a gentle boil over medium heat, stir occasionally, and reduce 4–5 minutes until sticky and glossy.
- Cook Chicken: Heat a drizzle of oil in a skillet over medium-high heat. Add marinated thighs and cook 4–5 minutes per side until golden brown and juices run clear.
- Cook Rice: Rinse jasmine rice until water runs clear, then combine with broth or water in a pot. Bring to a boil, reduce to low, cover, and simmer 15 minutes until fluffy.
- Steam Broccoli: Place broccoli florets in a steamer basket over boiling water. Cover and steam 3–4 minutes until bright green and crisp-tender, then immediately plunge into cold water.
- Assemble and Serve: Slice chicken, arrange over rice with broccoli on the side. Drizzle with warm teriyaki glaze, then sprinkle sesame seeds and green onions for a vibrant finish.
Optional: sprinkle chili flakes for a spicy kick.
Exact quantities are listed in the recipe card below.
Expert Tips for Teriyaki Chicken with Rice and Broccoli
- Marinate Longer for Depth: Allow the chicken to marinate at least 20 minutes, but up to overnight, to let the Teriyaki Chicken with Rice and Broccoli absorb maximum flavor.
- Control Sauce Thickness: Simmer the glaze slowly and watch closely to avoid burning or over-reducing; you want a sticky, glossy finish—not hardened or bitter.
- Use Thighs for Juiciness: Choose boneless chicken thighs instead of breasts to keep the meat tender and moist throughout cooking.
- Rinse Rice Thoroughly: Washing jasmine rice until the water runs clear removes excess starch, preventing clumping and ensuring fluffy, separate grains.
- Don’t Overcook Broccoli: Steam broccoli just until bright green and crisp-tender to preserve nutrients, color, and that perfect bite.
- Finish Fresh: Adding toasted sesame seeds and green onions right before serving keeps textures vibrant and adds a burst of fresh flavor.
Make Ahead Options
These Teriyaki Chicken with Rice and Broccoli are perfect for meal prep! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to deeply penetrate; simply store the marinated chicken in an airtight container in the refrigerator. The rice can also be cooked ahead and stored for up to 3 days in the fridge—just reheat with a splash of water to keep it fluffy. For the broccoli, blanch and store in an airtight container; it’ll stay fresh for about 3 days. When you’re ready to enjoy, cook the marinated chicken and assemble everything together, drizzling with the warm teriyaki glaze for that delicious homemade touch that will still shine through!
What to Serve with Teriyaki Chicken with Rice and Broccoli?
Looking to create a delightful spread that pairs beautifully with this irresistible dish?
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Crispy Egg Rolls: These savory appetizers add a delightful crunch, offering a satisfying contrast to the tender chicken and fresh broccoli.
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Garlic Fried Rice: Flavorful and aromatic, this rice option enhances the meal, allowing the teriyaki glaze to shine through every bite.
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Sesame Cucumber Salad: The refreshing crunch of cucumber with sesame dressing balances the sweetness of the teriyaki, making for a light and zesty companion.
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Steamed Edamame: Bright and protein-packed, these lightly salted pods provide a fun, snacking experience while complementing the Asian-inspired flavors of the chicken.
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Miso Soup: Warm and comforting, miso soup offers a soothing element that pairs well with the richness of the meal, enhancing the overall dining experience.
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Pineapple Upside-Down Cake: This sweet, sticky dessert provides a delightful tropical finish, echoing the flavors of the teriyaki while serving as a playful end to the meal.
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Cold Green Tea: Crisp and refreshing, a chilled glass of green tea accentuates the savory flavors of your main dish while offering a soothing beverage choice.
Teriyaki Chicken with Rice and Broccoli Variations
Customize this delightful dish to suit your taste preferences and dietary needs while enjoying the captivating flavors of homemade teriyaki.
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Gluten-Free: Substitute soy sauce with tamari or coconut aminos for a delicious gluten-free option without sacrificing taste.
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Spicy Kick: Add red pepper flakes or Sriracha to the marinade for a zesty twist that enlivens the classic teriyaki flavor.
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Vegetable Variety: Experiment with seasonal veggies like bell peppers or snap peas instead of broccoli for added crunch and vibrant color.
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Honey-Free: Use maple syrup or agave nectar instead of honey to keep the sweetness while making it vegan-friendly.
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Rice Alternative: Swap jasmine rice with quinoa or cauliflower rice for a low-carb twist, maintaining the satisfying texture of the dish.
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Pineapple Infusion: Add fresh pineapple chunks to the skillet when cooking the chicken for a fruity sweetness that harmonizes beautifully with the teriyaki sauce.
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Nuts for Crunch: Toss in toasted cashews or almonds before serving to introduce a delightful nuttiness and extra texture to your dish.
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Marinade Mix-Up: Try adding orange juice or zest to the marinade for a citrusy flair, brightening up the savory and sweet elements beautifully.
How to Store and Freeze Teriyaki Chicken with Rice and Broccoli
Fridge: Store leftovers in an airtight container for up to 3 days to keep your Teriyaki Chicken with Rice and Broccoli fresh and flavorful.
Freezer: For longer storage, freeze individual portions in freezer-safe bags for up to 3 months. Make sure to label with the date!
Reheating: Thaw in the fridge overnight before reheating. Warm in the microwave or skillet until heated through, ensuring chicken reaches 165°F.
Avoid sogginess: Separate rice and broccoli when storing to maintain their textures, and combine right before serving.
Teriyaki Chicken with Rice and Broccoli Recipe FAQs
How do I know if the chicken thighs are fresh and ready for marinating?
Look for chicken thighs with a pinkish hue and no unpleasant odor. Fresh thighs should be firm and moist, not slimy or sticky. Avoid any with dark spots all over, as they may be past their prime.
What’s the best way to store leftovers from this Teriyaki Chicken with Rice and Broccoli?
Store leftovers separately in airtight containers—rice, chicken, and broccoli each in their own. Keep them refrigerated at or below 40°F for up to 3 to 4 days to maintain freshness and texture. This approach helps prevent the broccoli from becoming soggy and keeps the rice fluffy.
Can I freeze the cooked Teriyaki Chicken with Rice and Broccoli? How should I do it?
Absolutely! Freeze each component separately for best results. Place cooled chicken, rice, and broccoli in freezer-safe, airtight bags or containers. Remove as much air as possible before sealing. Label with the date and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm gently on the stove or in the microwave until the chicken reaches an internal temperature of 165°F.
Why did my teriyaki glaze turn out too thick or burnt sometimes?
This happens when the glaze simmers at too high a heat or for too long. When reducing your sauce, maintain medium to low heat and stir often. Keep an eye on the glaze as it thickens—once it’s sticky and shiny, remove it from the heat immediately to avoid bitterness or a hardened texture.
Is this recipe safe for pets or people with soy allergies?
Soy sauce is a key ingredient here, containing gluten and soy, which are common allergens—not safe for pets or those with soy allergies. If you’re cooking for someone with allergies, try substituting tamari (gluten-free) or coconut aminos for soy sauce, and check all other ingredients for potential allergens. Always consult with health professionals if unsure!
Easy Juicy Teriyaki Chicken with Rice and Broccoli You’ll Love
Ingredients
Equipment
Method
- In a medium bowl, whisk soy sauce, honey, garlic, ginger, and sesame oil. Add chicken thighs, toss to coat, and refrigerate 20 minutes for deeper flavor.
- Pour the reserved marinade into a small saucepan. Bring to a gentle boil over medium heat, stir occasionally, and reduce 4–5 minutes until sticky and glossy.
- Heat a drizzle of oil in a skillet over medium-high heat. Add marinated thighs and cook 4–5 minutes per side until golden brown and juices run clear.
- Rinse jasmine rice until water runs clear, then combine with broth or water in a pot. Bring to a boil, reduce to low, cover, and simmer 15 minutes until fluffy.
- Place broccoli florets in a steamer basket over boiling water. Cover and steam 3–4 minutes until bright green and crisp-tender, then immediately plunge into cold water.
- Slice chicken, arrange over rice with broccoli on the side. Drizzle with warm teriyaki glaze, then sprinkle sesame seeds and green onions for a vibrant finish.
