Teriyaki chicken with steamed broccoli and rice

I promise I didn’t start this recipe because my fridge looked sad — okay, maybe I did. But seriously, this teriyaki chicken is the kind of weeknight hero I turn to when I want something saucy, cozy, and impossibly easy. Picture glossy, sticky sauce clinging to browned pieces of chicken, the air filled with warm notes of garlic and ginger, and a bowl of fluffy rice steaming beside bright green broccoli that snaps when you bite it. I love this version because it comes together fast, uses pantry staples, and somehow tastes like you spent way more time on it than you did. Also: it’s ridiculously forgiving. Come cook with me — we’ll get dinner on the table, and you’ll feel like a pro by the time the rice finishes.

Quick Facts

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

Why This Recipe is Awesome

This teriyaki chicken hits sweet, salty, and umami in one glossy bite. The chicken gets a caramelized edge, the sauce becomes luxuriously sticky, the rice stays pillowy, and the broccoli gives a bright, crunchy contrast. It’s so easy even your left hand can do most of the work. Plus, you get that restaurant-style shine without the takeout price — and fewer styrofoam containers to recycle. Who doesn’t love crispy edges and a saucy finish?

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1–1½ inch pieces (or 1 lb chicken breasts if you prefer)
• 1 tbsp vegetable oil or neutral oil
• Salt and freshly ground black pepper, to taste
• 1 cup jasmine or long-grain white rice
• 1¾ cups water (for the rice)
• 12 oz broccoli florets (about 3–4 cups)

For the Sauce / Garnish (if applicable):

• ½ cup low-sodium soy sauce (use tamari for gluten-free)
• ¼ cup brown sugar, packed
• 2 tbsp honey or mirin
• 2 tbsp rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger (or ½ tsp ground ginger)
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tsp sesame seeds and sliced green onions, for garnish (optional)

How I Make It

Step 1:

I start the rice first so it finishes around the same time as the chicken. Rinse 1 cup jasmine rice under cold water until the water runs clear, then combine it with 1¾ cups water in a small pot. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for another 5 minutes — that resting makes the rice fluffy, not gummy. Pro tip: rinsing removes excess starch; don’t skip it.

Step 2:

While the rice cooks, mix the sauce in a bowl: ½ cup soy sauce, ¼ cup brown sugar, 2 tbsp honey, 2 tbsp rice vinegar, garlic, ginger, and 1 tbsp sesame oil. Taste — it should sing sweet and salty. Season the chopped chicken with a pinch of salt and pepper. Heat a large skillet over medium-high heat and add 1 tbsp oil. When the oil shimmers, add the chicken in a single layer. Don’t overcrowd; work in batches if needed.

Step 3:

Sear the chicken without fussing for about 4–5 minutes on the first side until it develops golden, caramelized edges and releases easily from the pan — that sound of a good sizzle? That’s flavor happening. Flip and cook another 3–4 minutes until the pieces are mostly cooked through but not overdone.

Step 4:

Pour the sauce over the chicken, bring it to a simmer, then stir in the cornstarch slurry. Simmer for 2–3 minutes until the sauce thickens and turns glossy, coating each piece. You’ll smell the garlic and ginger bloom and see the sauce cling and glisten — that’s your cue to shut off the heat. Check one piece for doneness: the internal temp should read 165°F or the meat should be firm with no pink center.

Step 5:

Steam the broccoli while the sauce thickens. I toss the florets into a steamer basket over boiling water for 4–5 minutes until bright green and tender-crisp — you want a little snap. If the sauce looks too thick, stir in a splash of water; too thin, simmer a bit longer or add a tiny extra slurry. Plate rice, top with glossy chicken and sauce, and add broccoli on the side. Finish with a sprinkle of sesame seeds and sliced green onions for color and crunch.

Pro Tips

• Pat the chicken dry before seasoning. Dry meat browns better and gives you those caramelized edges.
• If you have time, marinate the chicken for 20–30 minutes in a little sauce — it deepens the flavor, but it’s optional.
• Use a digital thermometer to check for 165°F for perfectly safe, juicy chicken every time.
• Make extra sauce! It keeps in the fridge for up to 5 days and tastes great drizzled over veggies or tofu.

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 for firm tofu (press it first) for a vegetarian version — pan-fry until edges brown for texture.
• Use tamari or coconut aminos to make the sauce gluten-free; reduce added salt if using regular soy sauce.
• Replace honey with maple syrup or extra brown sugar — slightly different sweetness but still delicious. This recipe is naturally dairy-free.

Variations & Tips

• Spicy kick: add 1 tsp chili garlic sauce or a pinch of red pepper flakes to the sauce.
• Ginger-forward: double the grated ginger and finish with a squeeze of lime for brightness.
• Kid-friendly: skip the vinegar and reduce sugar a touch for a sweeter, mellower sauce.
• Oven option: roast seasoned chicken pieces at 425°F for 12–15 minutes, then toss with warmed sauce if you want hands-off cooking.
• Creative twist: stir in a tablespoon of peanut butter to the sauce for a nutty-teriyaki hybrid — amazing over rice noodles.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and sauce, cool, and store in an airtight container for up to 3 days. Store rice separately to avoid sogginess. Reheat gently on the stove, adding a splash of water to loosen the sauce.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in batches so the chicken browns instead of steams. You might need to simmer the sauce a bit longer to thicken when you double it.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping; oil gives good sear but lacks that rich finish.

How do I know it’s done?

Look for golden-browned edges and a glossy, thickened sauce. The meat should register 165°F internally and feel firm but juicy, not rubbery.

What if I don’t have ingredient X?

No panic. Use maple syrup for honey, tamari for soy, and ground ginger if you don’t have fresh — ½ the amount works fine. Cornstarch can be swapped with arrowroot for a clear, glossy finish.

How I Like to Serve It

I love this dish piled into a shallow bowl: steaming rice on the bottom, glossy teriyaki chicken on top, and broccoli fanned on the side. Add a drizzle of extra sauce, a scatter of sesame seeds, and a cold glass of beer or iced green tea. It makes a comforting weeknight dinner but also works great for casual weekend meals or a no-fuss potluck — everyone digs in. In summer, I serve it with a fresh cucumber salad; in winter, I keep it cozy with miso soup.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water.
• Safe internal temperature for chicken: 165°F. Always check the thickest piece.

Final Thoughts

Closing: You just made a saucy, satisfying dinner with minimal fuss — go impress someone, or just yourself, with this homemade teriyaki chicken masterpiece!