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Chicken Teriyaki with Broccoli and Rice

Prep Time 5 minutes
Cook Time 12 minutes
Servings 4 People

Ingredients

  • 1 cup short grain brown rice or jasmine white rice
  • 1 ½ lb boneless skinless chicken thighs (or sub breasts), cut into ½-inch pieces
  • 2 tbsp olive oil, divided
  • 1 head broccoli cut into small florets (about 3-4 cups)
  • 1 bunch scallions green parts thinly sliced
  • Sesame seeds for topping

For the teriyaki sauce:

  • 1/3 cup soy sauce or tamari
  • 1/4 cup rice vinegar or apple cider vinegar
  • 1 tablespoon tapioca starch, cornstarch or arrowroot starch
  • 2 tablespoon honey or maple syrup
  • 2 tsp sesame oil
  • 3 cloves garlic minced

Items you can prep ahead (optional)

  • Cook 1 cup rice
  • Prep broccoli florets
  • Mix together teriyaki sauce
  • Cut up the chicken into ½-inch pieces
  • Cook chicken

Instructions

  • Cook your brown or white rice according to the instructions (see below).
  • In a small bowl, whisk together the sauce ingredients until smooth. Set aside.
  • In a large skillet over medium-high heat, add 1 tablespoon oil. Once the oil is hot and shimmering, add half of the chicken pieces and cook, undisturbed, for 2-3 minutes, or until browned. Stir and cook for about 2 more minutes, or until cooked through. Transfer to a plate.
  • Add in the remaining 1 tablespoon oil and remaining chicken and repeat. Add the first batch of chicken back into the pan along with broccoli and cook for 1 minute, stirring often, to soften the broccoli a bit..
  • Add the teriyaki sauce and cook for 1 more minute, stirring constantly, or until the sauce thickens and coats everything nicely.
  • Serve with rice and top with scallions and sesame seeds.

Notes

Substitutions:

  • To make vegetarian or vegan: use cubed tofu or tempeh in place of the chicken. Pat your tofu dry. Pan-fry them in oil until golden and follow the recipe as is. Use maple syrup instead of honey to make vegan.
  • To lighten it up, sub the rice with veggie rice! Blend up cauliflower, broccoli, cabbage, carrot or combination until finely chopped, then cook in a pan with some oil and salt for a couple of minutes. Voila!
  • Use cilantro instead of scallions
  • Add sriracha for some spice!

Storage:

  • Store leftovers in an airtight container in the fridge
    • Chicken and broccoli: up to 4 days in the fridge
    • Rice: up to 5 days in the fridge or 3 months in the freezer

Leftovers + Repurposing:

  • Warm up your rice and chicken/broccoli. Serve topped with plenty of herbs, some lime juice and sesame seeds.
  • Turn it into a chicken teriyaki fried rice. Top with a fried egg!