Teriyaki Chicken with Steamed Broccoli and Rice

Okay, little confession: I guard my teriyaki glaze like it’s a backstage pass. Seriously — one small change turns ordinary chicken into something that actually makes guests pause mid-bite. My chef’s secret? A quick reduction with a pinch of brown sugar and a hot pan finish that caramelizes the edges while keeping the center tender and juicy. The smell of garlic and ginger hitting the skillet, that sticky glossy sauce clinging to every bite, and the bright green pop of steamed broccoli — that’s what I chase on weeknights. Trust me, this one feels fancy but takes under 30 minutes of active work. You’ll thank me later (and maybe double the sauce).

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

I love this teriyaki chicken because it delivers sticky-sweet glaze, caramelized edges, and a juicy center without drama. It cooks fast, smells incredible (hello garlic + ginger), and pairs perfectly with fluffy rice and bright steamed broccoli. It’s so easy even your tired weeknight self can pull off a restaurant-style dish — with home-cook comfort. Who doesn’t love glossy sauce that clings to every forkful?

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless, skinless chicken thighs (or chicken breasts, sliced into 1-inch strips)
• 1 tbsp vegetable oil (or neutral oil)
• Salt and black pepper, to taste
• 2 cups jasmine or long-grain white rice, cooked according to package
• 1 large head broccoli (about 12 oz), cut into florets and steamed

For the Sauce / Garnish (if applicable):

• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup mirin (or 2 tbsp rice vinegar + 2 tbsp water)
• 2 tbsp brown sugar (packed)
• 2 tbsp honey (optional, for extra gloss)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar (brightens the sauce)
• 1 tsp sesame oil (for finishing)
• 1 tsp cornstarch mixed with 2 tsp water (slurry)
• 2 green onions, thinly sliced, for garnish
• 1 tbsp toasted sesame seeds, for garnish (optional)

How I Make It

Step 1:

Season the chicken with a pinch of salt and pepper. Heat a large skillet over medium-high heat until it’s hot and just starting to shimmer. Add the vegetable oil, then add the chicken in a single layer. You want that satisfying sizzle — don’t crowd the pan or the meat will steam instead of caramelize.

Step 2:

Cook the chicken about 3–4 minutes per side for thighs (slightly less for thin breasts), until the edges turn golden and you hear that nice sear. I like to flip once and resist poking it — every poke lets juices escape. If bits stick a little, that’s flavor — we’ll deglaze them with sauce.

Step 3:

Push the chicken to the sides of the pan and lower heat to medium. Add garlic and ginger to the center, stirring until fragrant (about 20–30 seconds). Pour in the soy sauce, mirin, brown sugar, honey, and rice vinegar. Stir and scrape the browned bits off the pan; the sauce will smell warm and sweet right away.

Step 4:

Bring the sauce to a gentle simmer, then whisk in the cornstarch slurry. Watch it thicken in about 1 minute into a glossy, syrupy glaze that clings to a spoon. Return the chicken to the center and toss to coat, spooning the glaze over the pieces until everything looks sticky and lacquered. Check doneness with a quick slice or an instant-read thermometer — the chicken should reach 165°F.

Step 5:

Turn off the heat and drizzle sesame oil over the pan for a nutty pop. Plate the chicken over hot rice, add steamed broccoli on the side, and sprinkle with green onions and toasted sesame seeds. The sauce should glisten; the broccoli should stay bright green and slightly crisp. Taste and adjust — maybe another pinch of salt or a squeeze of lime if you like tang.

Pro Tips

• For juiciest results, use boneless thighs. They tolerate high heat and stay forgiving if you get distracted.
• Always have your sauce pre-measured and the cornstarch slurry ready — the glaze thickens fast and you don’t want lumps.
• If you crave more char, finish under a hot broiler for 1–2 minutes on a foil-lined sheet (watch it — sugar burns quickly).
• Gluten-free? Swap soy sauce for tamari or coconut aminos with almost no flavor penalty.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use extra-firm tofu, press and pan-sear until golden; the sauce works the same and you keep that sticky glaze.
• Mirin ↔ Rice vinegar + sugar: Use 2 tbsp rice vinegar + 2 tbsp water + 1 tsp sugar if mirin is unavailable; expect a slightly tangier profile.
• Soy sauce ↔ Tamari or Coconut Aminos: Tamari keeps it gluten-free with similar flavor; coconut aminos make it sweeter and less salty.
• Rice ↔ Cauliflower rice: For lower carbs, serve over cauliflower rice; texture changes to lighter but the glaze still shines.

Variations & Tips

• Spicy: Add 1 tsp chili paste or a dash of Sriracha to the sauce.
• Honey-Garlic: Swap brown sugar for 3 tbsp honey and double the garlic for a sweeter, punchier glaze.
• Kids-friendly: Reduce the ginger and keep the glaze milder; serve sauce on the side for dipping.
• Sheet-pan version: Roast chicken and broccoli together at 425°F for 18–22 minutes, then toss with warmed teriyaki glaze.
• Sesame crunch: Finish with crushed roasted peanuts or panko toasted in sesame oil for texture contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and keep the sauce separate in the fridge for up to 3 days. Reheat gently in a skillet over medium-low and add a splash of water if the glaze thickened too much.

Can I double the recipe?

Sure thing. Use a larger skillet or work in batches to avoid overcrowding. Doubling the sauce works fine; reduce by a tablespoon if you prefer less glaze.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden-caramel edges and an internal temperature of 165°F. The meat should feel springy and juices should run clear when cut.

What if I don’t have ingredient X?

If you don’t have cornstarch, use arrowroot or mix 1 tsp flour with 2 tsp water (it thickens a touch less). No mirin? See the mirin substitution above. No soy? Try tamari or coconut aminos.

How I Like to Serve It

I pile the glossy chicken on a mound of steaming jasmine rice, nestle bright steamed broccoli beside it, and drizzle any extra sauce over everything. A cold beer or a crisp Riesling pairs beautifully. This dish works for cozy weeknights, casual dinner parties, or when you want takeout vibes without calling the restaurant.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-low to keep the glaze glossy.
• Safe cooking temperature for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade teriyaki chicken, and don’t forget to sneak a broccoli floret off the plate while no one’s looking.