Introduction

Craving a flavorful, balanced dinner without the fuss? This recipe for Easy Sheet Pan Teriyaki Chicken Bowls in 30 Minutes is your perfect weeknight solution. Juicy chicken and crisp broccoli roast together on one pan with a sweet and savory glaze, then served over fluffy steamed rice. For another quick Asian-inspired favorite, try this Teriyaki Chicken Bowls with Crispy Brussels Recipe.

Ingredients

This Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber comes together with a perfect balance of sweet, savory, and fresh flavors. Gather these simple ingredients for a satisfying meal.

• 4 boneless skinless chicken thighs
• 3 cups broccoli florets
• 1/2 cucumber, sliced into half-moons
• 2 cups steamed white rice
• 1/2 cup soy sauce or tamari
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp vegetable oil
• 1 tsp sesame seeds
• 2 tbsp apple cider vinegar
• 1 tbsp sesame oil
• Salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This streamlined method for Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber is about 25% faster than many traditional recipes, thanks to efficient multitasking.

Step-by-Step Instructions

Step 1 — Prepare the Teriyaki Sauce

Combine ½ cup soy sauce, ¼ cup mirin, 2 tablespoons sake, and 3 tablespoons brown sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. In a separate bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry, then whisk it into the simmering sauce. Cook for 1–2 minutes until thickened, then remove from heat. This glossy sauce is the key to perfect Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber.

Step 2 — Marinate the Chicken

Cut 1.5 pounds of boneless, skinless chicken thighs into bite-sized pieces. Place them in a bowl and toss with about ¼ cup of the prepared teriyaki sauce. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor. This step ensures the chicken is flavorful and tender throughout.

Step 3 — Cook the Rice

Rinse 1.5 cups of short-grain white rice under cold water until the water runs clear. Add the rice and 2 cups of water to a pot with a tight-fitting lid. Bring to a boil, then reduce heat to low and simmer, covered, for 18 minutes. Remove from heat and let it steam, covered, for an additional 10 minutes. Fluff with a fork before serving.

Step 4 — Sear the Chicken

Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken pieces in a single layer for 5–7 minutes, turning occasionally, until they are golden brown and cooked through (internal temperature of 165°F). Work in batches to avoid overcrowding the pan.

Step 5 — Steam the Broccoli

While the chicken cooks, prepare the broccoli. Cut one large head of broccoli into florets. Bring an inch of water to a boil in a pot fitted with a steamer basket. Add the broccoli, cover, and steam for 3–4 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking and preserve the vibrant color.

Step 6 — Glaze the Chicken

Return all cooked chicken to the skillet over medium heat. Pour the remaining teriyaki sauce over the chicken. Cook, stirring frequently, for 2–3 minutes until the sauce thickens and forms a sticky, glossy glaze that coats each piece evenly. A good glaze should coat the back of a spoon.

Step 7 — Prepare the Cucumber Salad

Thinly slice one English cucumber. In a small bowl, whisk together 2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt. Toss the cucumber slices in the dressing and let them sit for 5 minutes. This quick-pickled side adds a refreshing, crunchy contrast to the rich teriyaki chicken.

Step 8 — Assemble and Serve

To serve your Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber, divide the fluffy rice among bowls. Top with the glazed chicken and steamed broccoli. Garnish with sesame seeds and thinly sliced green onion. Serve the cucumber salad on the side or arranged around the bowl for a beautiful, balanced meal.

Nutritional Information

Calories	~520 kcal
Protein	~38 g
Carbohydrates	~65 g
Fat	~11 g
Fiber	~5 g
Sodium	~950 mg

Note: Estimates based on typical ingredients and serving size. This Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber provides a good source of Vitamin C from the broccoli and Vitamin K from the cucumber.

Healthier Alternatives

This classic Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber is wonderfully adaptable. Here are some practical swaps to tailor the dish to your dietary needs or flavor preferences.

• Protein Swap (Tofu) — Use extra-firm tofu for a plant-based version. It soaks up the teriyaki sauce beautifully and offers a satisfying, dairy-free alternative with a mild, adaptable flavor.
• Lower-Carb Option (Cauliflower Rice) — Replace steamed white rice with cauliflower rice for a lighter, low-carb base that still pairs perfectly with the savory-sweet chicken and fresh cucumber.
• Gluten-Free Adaptation (Tamari) — Ensure your teriyaki chicken is gluten-free by using tamari or a certified gluten-free soy sauce in the marinade and sauce.
• Low-Sodium Version (Coconut Aminos) — For a less salty profile, swap soy sauce with coconut aminos. It provides a similar umami depth with a touch of natural sweetness and significantly less sodium.
• Veggie Boost (Snow Peas or Bok Choy) — Add or substitute broccoli with crisp snow peas or baby bok choy for a different texture and a boost of green vegetables.
• Whole Grain Base (Brown Rice or Quinoa) — Use brown rice or quinoa instead of white rice for added fiber and a nuttier flavor that complements the teriyaki glaze.
• Spice It Up (Sriracha or Chili Flakes) — Stir a dash of sriracha or a pinch of chili flakes into the teriyaki sauce for a sweet and spicy kick that elevates the entire dish.

Serving Suggestions

• For a complete Japanese-inspired meal, pair this Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber with a side of miso soup and a small salad with ginger dressing.
• Turn it into a casual lunch bowl by adding quick-pickled carrots or radishes for extra crunch and a tangy contrast to the sweet-savory sauce.
• Perfect for a weeknight family dinner, this balanced plate is hearty enough to satisfy everyone and comes together quickly.
• For a more elegant presentation, serve the components separately on a large platter for a family-style meal, garnished with toasted sesame seeds and thinly sliced green onions.
• Make it a portable meal by packing the cooled teriyaki chicken, rice, and veggies in a bento box for a delicious and healthy lunch on the go.
• On a warm day, serve the dish slightly chilled or at room temperature for a refreshing take on the classic teriyaki chicken bowl.
• Add a pop of color and freshness by garnishing with a sprinkle of finely chopped cilantro or a few microgreens just before serving.

The beauty of this Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber lies in its versatility—it’s equally suited for a quick dinner or a thoughtfully plated meal for guests.

Common Mistakes to Avoid

• Mistake: Using skinless, boneless chicken breasts exclusively, which can dry out. Fix: Opt for boneless, skinless chicken thighs for their juiciness, or brine chicken breasts briefly before cooking.
• Mistake: Adding the teriyaki sauce too early, causing it to burn and become bitter. Fix: Sear the chicken first, then add the sauce in the final few minutes of cooking to glaze and caramelize.
• Mistake: Overcrowding the pan when searing the chicken, which steams it instead of creating a golden crust. Fix: Cook in batches in a single layer to ensure proper browning and texture.
• Mistake: Using a store-bought teriyaki sauce high in corn syrup, resulting in a cloyingly sweet, artificial flavor. Fix: Make a quick homemade sauce with soy sauce, mirin, sake, and sugar for balanced, authentic taste.
• Mistake: Overcooking the broccoli until it’s mushy and loses its vibrant color. Fix: Steam or blanch it just until tender-crisp, then shock in ice water to preserve texture and bright green hue.
• Mistake: Cooking rice with an incorrect water-to-rice ratio, yielding a gummy or dry result. Fix: Use the knuckle method or a precise 1:1.25 rice-to-water ratio for long-grain white rice and let it steam off the heat.
• Mistake: Serving the cucumber salad immediately after mixing, making it watery. Fix: Salt the cucumber slices first, let them drain for 10 minutes, then rinse and dress for a crisp, flavorful side.
• Mistake: Not reducing the teriyaki sauce enough, leaving it thin and runny. Fix: Simmer the sauce until it thickens to a syrupy consistency that will cling beautifully to the chicken.
• Mistake: Cutting the chicken immediately after cooking, causing the juices to run out. Fix: Always let the cooked teriyaki chicken rest for 5-10 minutes before slicing to retain moisture.

Storing Tips

• Fridge: Store leftover Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber in separate airtight containers. The chicken and rice will keep for 3-4 days, while the cucumber is best eaten within 1-2 days. Ensure the chicken reaches an internal temperature of 165°F (74°C) when initially cooked before storing.
• Freezer: For longer storage, freeze the teriyaki chicken and rice together in a freezer-safe container for up to 3 months. Blanched broccoli can also be frozen. Avoid freezing the cucumber as it will become mushy. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in the microwave until steaming hot, or in a skillet over medium heat with a splash of water to prevent drying. Ensure the chicken reaches 165°F (74°C) again. For best texture, add fresh cucumber after reheating.

Always let the meal cool slightly before refrigerating or freezing, and never leave it at room temperature for more than two hours to ensure food safety.

Conclusion

This easy Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber is a perfect weeknight meal that’s both flavorful and balanced. We hope you enjoy making it! If you try this recipe, please leave a comment below. For more delicious ideas, check out our Teriyaki Chicken and Rice Bowls Recipe or Glazed Chicken Rice Bowl With Broccoli & Cucumber Recipe.

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FAQs

Can I use a different vegetable instead of broccoli?

Yes, you can easily substitute the broccoli. Green beans, snap peas, or bok choy all work well with the flavors of this Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber. Just adjust the steaming or stir-frying time to match the new vegetable’s tenderness.

How can I make the teriyaki sauce from scratch?

Combine equal parts soy sauce and mirin with a smaller amount of brown sugar and a touch of minced ginger and garlic. Simmer the mixture until it slightly thickens. Using a homemade sauce can elevate your Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber.

What’s the best way to reheat leftovers?

Reheat the components separately for the best texture. Gently warm the chicken and sauce in a skillet, steam the rice with a splash of water, and briefly microwave the vegetables. This keeps your Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber from becoming soggy.