If you’re searching for a meal that satisfies every craving while bringing vibrant flavors and textures to your plate, then the Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe is the answer. This dish combines tender, juicy chicken glazed with a luscious homemade teriyaki sauce, paired perfectly with fluffy steamed rice, crisp broccoli florets, and refreshing cucumber slices. It is not just a meal; it’s a comforting experience ideal for busy weeknights or meal prepping with wholesome ingredients that everyone will love.
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the secret to making this dish shine. Each item plays a crucial role in building the harmonious balance of flavors, textures, and colors that make the Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe so irresistible.
- Boneless, skinless chicken thighs or breasts: Choose thighs for juiciness or breasts for lean protein; both absorb the marinade beautifully.
- Soy sauce: The salty foundation of the teriyaki glaze, lending that unmistakable umami punch.
- Honey: Adds natural sweetness and a beautiful glaze to the chicken.
- Brown sugar: Enhances the caramelized depth of the sauce.
- Rice vinegar: Gives the sauce a subtle tang that balances sweetness perfectly.
- Sesame oil: Offers a toasty aroma that elevates the entire dish.
- Cornstarch slurry (cornstarch mixed with water): Thickens the teriyaki sauce to a glossy finish.
- Garlic (minced): Brings a fragrant kick that melds beautifully with ginger.
- Grated fresh ginger: Adds freshness and a little zing to the sauce.
- Cooked white or jasmine rice: Soft and fluffy, it serves as the perfect base to soak up all those wonderful flavors.
- Broccoli florets (steamed): Adds crunch and vibrant green color with a fresh, mild taste.
- Cucumber (sliced): Brings a cool, crisp texture that refreshes the palate.
- Sesame seeds and green onions (for garnish): Adds a final touch of nuttiness and color to make the dish picture-perfect.
How to Make Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe
Step 1: Prepare the Teriyaki Marinade
Start by whisking together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and freshly grated ginger in a bowl. This mixture is the heart of your recipe and will infuse the chicken with bold, balanced flavors. Keep half the sauce aside to be thickened later into a glaze, ensuring the chicken gets that glossy, sticky coating.
Step 2: Marinate the Chicken
Place your chicken thighs or breasts in a resealable bag or shallow container, pour half of the marinade over them, and seal it up. Let the chicken take a flavorful soak for at least 30 minutes—though overnight marinating amps up the taste exponentially. This step guarantees tender, juicy, and deeply flavored chicken that melts in your mouth.
Step 3: Cook the Chicken
Heat a skillet over medium-high heat and add just a touch of oil to prevent sticking. Remove the chicken from the marinade (discard this used portion) and sear the pieces for about 5 to 6 minutes per side until they’re cooked through and beautifully caramelized. This process locks in the juices and creates a mouthwatering crust that’s both crispy and tender.
Step 4: Make the Teriyaki Glaze
Using the same pan, pour in the reserved marinade and bring it to a gentle simmer on medium heat. Stir in your cornstarch slurry and keep stirring until the sauce thickens into a sticky, shiny glaze—usually around 1 to 2 minutes. This glaze is the magic touch that coats each piece of sliced chicken with irresistible flavor.
Step 5: Steam the Broccoli and Cook the Rice
While the chicken cooks, steam your broccoli florets until they’re crisp-tender and vibrant green—about 4 to 5 minutes. Meanwhile, prepare your white or jasmine rice according to package instructions, ensuring each grain is fluffy and ready to soak up the teriyaki goodness.
Step 6: Slice and Plate
Allow the cooked chicken to rest for a moment before slicing it into bite-sized pieces so that all juices remain inside. Arrange the chicken over a bed of steaming rice, add a generous helping of broccoli florets, and finish with fresh cucumber slices on the side. Drizzle the thick teriyaki glaze on top and sprinkle with sesame seeds and chopped green onions for color, texture, and an extra pop of flavor.
How to Serve Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe
Garnishes
The best way to finish this dish is with a sprinkle of toasted sesame seeds and finely sliced green onions. They bring a wonderful crunch and fresh, oniony brightness that cut through the richness of the teriyaki glaze. A few chili flakes or a drizzle of sriracha can also add a delightful kick if you love heat.
Side Dishes
Though the recipe includes steamed rice and broccoli, pairing this dish with a simple Asian-inspired slaw or lightly pickled vegetables complements the sweet and savory flavors impressively. Miso soup or edamame can also round out your meal beautifully if you want extra variety and nutrition at the table.
Creative Ways to Present
For a fun twist, serve the chicken bowl-style in a pretty bowl layered with rice, drizzle the teriyaki glaze artistically, and garnish with rainbow carrot ribbons or radish slices. Adding avocado slices or a soft boiled egg on top can turn this into an even more satisfying and colorful feast for the eyes and belly.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover teriyaki chicken, rice, broccoli, and cucumbers in airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps maintain freshness and texture, especially for the cucumbers, which tend to get watery if mixed in too soon.
Freezing
Freezing this dish is possible but best done by separating the cooked chicken and rice from the steamed broccoli and cucumber. Store the chicken and rice together in a freezer-safe container for up to 2 months. The broccoli and cucumbers are best fresh, but if frozen, they should be added fresh upon serving for optimal texture.
Reheating
To reheat, thaw frozen chicken and rice in the fridge overnight. Warm them in a microwave or on the stovetop with a splash of water to prevent drying. Re-steam the broccoli briefly or enjoy fresh cucumber slices on the side to preserve their crispness. Reheat the teriyaki glaze gently and pour over before serving to restore that glossy finish.
FAQs
Can I use chicken breasts instead of thighs for this Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe?
Absolutely! Chicken breasts work perfectly. They are leaner and cook a bit faster, so keep an eye on them to avoid drying out. The marinade and glaze keep the flavors punchy and delicious regardless of your choice.
Is there a vegetarian alternative to this dish?
Yes! Try substituting the chicken with firm tofu or tempeh, pressing and marinating them in the same teriyaki sauce. Pan-fry or bake to get a nice caramelized edge, and serve with the same steamed rice, broccoli, and cucumber for a satisfying plant-based meal.
How do I make the teriyaki sauce thicker without cornstarch?
If you don’t have cornstarch, you can reduce the sauce by simmering it longer to achieve a thicker consistency. Alternatively, arrowroot powder or potato starch can work as thickening agents in the same quantity.
Can I prepare parts of this Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe in advance?
Definitely. Marinate the chicken the night before for deeper flavor, and even cook the rice ahead of time. Steam the broccoli fresh for the best texture, but everything else can be prepped in advance to make dinnertime quicker and easier.
What are some variations to customize this recipe?
Feel free to swap jasmine rice for brown or cauliflower rice for a lower-carb option. Add pickled cucumbers or a drizzle of sriracha for extra zing. You can even grill or bake the chicken if you want a different texture or a smoky flavor.
Final Thoughts
This Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe quickly becomes a favorite because it’s packed with flavor, balanced nutrition, and straightforward preparation that fits perfectly into any busy lifestyle. Give it a try and bring a little bit of joyful, comforting Asian-inspired goodness into your kitchen—it’s a winner every single time.
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Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
Teriyaki Chicken with Steamed Rice, Broccoli & Cucumber is a balanced, flavorful meal featuring juicy chicken glazed in a homemade teriyaki sauce, served alongside fluffy steamed rice, crisp-tender broccoli, and refreshing cucumber slices. This wholesome and satisfying dish is perfect for weeknight dinners or meal prep.
Ingredients
For the chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
For the sides:
- 2 cups cooked white or jasmine rice
- 2 cups broccoli florets (steamed)
- 1 cucumber (sliced)
- Sesame seeds and green onions (for garnish)
Instructions
- Prepare the marinade: In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki sauce base.
- Marinate the chicken: Pour half of the prepared sauce into a resealable bag or container with the chicken. Seal and refrigerate to marinate for at least 30 minutes, or up to overnight to enhance flavor.
- Cook the chicken: Heat a skillet over medium-high heat and add a small amount of oil. Remove chicken from marinade and sear on both sides until cooked through, about 5–6 minutes per side. Remove chicken from pan and let rest to retain juices.
- Make the teriyaki glaze: Using the same skillet, add the reserved half of the sauce and bring it to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened to a glossy glaze.
- Slice and serve: Slice the cooked chicken and drizzle generously with the teriyaki glaze. Plate the chicken over steamed rice, add the steamed broccoli, and fresh cucumber slices on the side. Garnish with sesame seeds and chopped green onions for added texture and flavor.
Notes
- You can grill or bake the chicken instead of pan-searing for a different texture.
- Swap white rice with brown rice or cauliflower rice for a lower-carb option.
- Add pickled cucumbers or a drizzle of sriracha to elevate the flavor profile.
