Chicken teriyaki with steamed broccoli and rice

Chef’s secret time: I’ll let you in on a tiny trick that makes this simple weeknight chicken teriyaki taste like you spent hours at the stove. I learned to glaze proteins in the final minute so the sauce clings like a satin coat — glossy, sticky, and slightly sweet — and it changed everything. The kitchen fills with the caramel scent of soy and honey, garlic sings, and the rice steams into fluffy clouds while broccoli turns bright green and just-tender. Stick with me for a quick method that gives you deep flavor without fuss, and I’ll point out the small swaps that save a dinner when you forget to thaw chicken or misjudge your timings.

Quick Facts

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

Why This Recipe is Awesome

This recipe hits that sweet spot: quick, saucy, and comforting. The sauce gets glossy and clingy, the chicken stays juicy with a slightly caramelized edge, and the broccoli adds a fresh snap and color contrast. It’s so easy even your hangry self can manage it — and the smell alone will make everyone wander into the kitchen. Who doesn’t love crispy edges and a silky, slightly sticky teriyaki glaze? Plus, everything uses pantry-friendly staples, so you rarely need a store run.

Ingredients

For the Main Dish:

• 1 1/2 lb boneless, skinless chicken thighs or breasts (thighs stay juicier)
• 1 tbsp vegetable oil
• Salt and black pepper, to taste
• 3 cups cooked white rice (about 1 cup uncooked)
• 1 lb broccoli florets (about 4 cups)
• 1 tbsp sesame seeds (optional)
• 2 green onions, thinly sliced for garnish

For the Sauce / Garnish (if applicable):

• 1/3 cup low-sodium soy sauce
• 1/4 cup honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 2 tsp fresh grated ginger (or 1/2 tsp ground)
• 2 cloves garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tsp toasted sesame oil (optional, for finishing)

How I Make It

Step 1:

Pat the chicken dry and slice into 1-inch strips or bite-sized pieces. Season with a pinch of salt and black pepper. Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. When the oil shimmers, add the chicken in a single layer. You’ll hear a satisfying sizzle — that’s flavor building. Cook without moving for about 2–3 minutes to get golden edges, then flip and cook another 2 minutes until nearly cooked through.

Step 2:

While the chicken cooks, whisk together the sauce: 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 tsp ginger, and 2 cloves garlic. Keep the flavors bold — the soy and honey create that classic sweet-salty balance. If you like ginger, up it by a teaspoon. Taste with a finger dab (careful!) and adjust.

Step 3:

Pour the sauce into the skillet with the chicken and bring to a gentle boil. Reduce heat to medium and stir. Add the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir constantly. The sauce will thicken and turn glossy in 30–60 seconds. You’ll smell the garlic and ginger bloom and see the sauce cling to the chicken like a shiny coat.

Step 4:

While the sauce reduces, steam the broccoli: bring 1 inch of water to a boil in a covered pot with a steamer basket and add the florets. Steam for 3–4 minutes until bright green and just-tender. Toss steamed broccoli with a pinch of salt or a drizzle of the finished sauce. For the rice, fluff with a fork and keep warm. Cook the chicken until a quick thermometer reads 165°F or the juices run clear and pieces feel springy, about another 1–2 minutes.

Step 5:

Turn off the heat and stir in 1 tsp sesame oil if using. Plate warm rice, mound the glossy teriyaki chicken on top, and arrange broccoli to the side. Sprinkle with sesame seeds and sliced green onions. Serve immediately so the sauce stays lusciously sticky. If you want extra glaze, spoon the pan sauce over everything — don’t be shy.

Pro Tips

• Use thighs for juiciness; breasts cook faster but dry out if overcooked.
• Don’t skip the cornstarch slurry — it turns thin sauce into a clingy glaze in under a minute.
• If chicken browns too fast, lower the heat to medium so the interior cooks without burning the outside.
• Make the sauce ahead and store in the fridge; reheat and thicken with the cornstarch for a shortcut.

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

• Swap chicken with firm tofu (press, cube, and pan-fry) for a vegetarian option — the method stays the same and the glaze clings beautifully.
• Use coconut aminos instead of soy sauce for a gluten-free, lower-sodium alternative — it tastes a touch sweeter and lighter.
• Replace honey with maple syrup or brown sugar; maple adds a deeper, woodsy sweetness.
• Dairy-free: this recipe naturally contains no dairy. Gluten-free: use tamari or gluten-free soy sauce.

Variations & Tips

• Spicy kick: add 1 tsp sriracha or red pepper flakes to the sauce for heat.
• Garlic lover: toss in another clove or two — you’ll smell it and never regret it.
• Orange teriyaki: add 2 tbsp fresh orange juice for a bright citrus twist.
• Kiddie-friendly: cut the sauce to half the ginger and omit chiles for a milder palette.
• Sheet-pan version: roast chicken and broccoli at 425°F for 15–20 minutes, then toss with warmed sauce.
• Creative twist: stir in crushed roasted peanuts for crunch and a satay-like vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the rice and steam broccoli ahead, refrigerate separately. Store chicken and sauce in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce thickened too much.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in batches to avoid overcrowding. Doubling the sauce works fine, but taste and adjust sweetness or salt if needed.

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?

Check the chicken with a meat thermometer — it should reach 165°F. Visually, pieces will show golden edges, a glossy sauce, and no pink inside. Touch the chicken; it should feel springy, not squishy.

What if I don’t have ingredient X?

Out of rice vinegar? Use apple cider vinegar or a squeeze of lemon. No ginger? Use ½ tsp ground ginger or skip and add extra garlic for flavor.

How I Like to Serve It

I often plate this for a cozy weeknight: a mound of warm rice, glossy teriyaki chicken piled on, and bright steamed broccoli tucked to the side. It shines at potlucks too — keep the sauce separate and toss right before serving. Pair it with a cold lager or jasmine tea, and you’ve got a comforting meal that feels a little fancy but takes almost no effort. It works equally well for a spring dinner or a chilly winter craving.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in a skillet to retain gloss and texture.
• Safe internal temperature for chicken: 165°F. Use a thermometer for accuracy.

Final Thoughts

Closing: You just made a restaurant-worthy, sticky-sweet chicken teriyaki dinner — now go impress someone, or just enjoy every bite yourself!