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Teriyaki Chicken with Steamed Rice, Broccoli, and Cucumber

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Tender chicken thighs coated in a homemade teriyaki sauce, served over steamed rice with roasted broccoli and quick-pickled cucumbers for a quick and flavorful meal.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425°F. Toss broccoli with 1 tbsp oil, minced garlic, grated ginger, salt, pepper, and chili flakes if desired. Spread on one half of a sheet pan.
  2. Coat chicken thighs with 1 tsp baking soda, 1 tbsp apple cider vinegar, and 1 tbsp soy sauce; let sit 5 minutes. Place on the other half of the sheet pan and bake for 20 minutes.
  3. Meanwhile, prepare teriyaki sauce: combine soy sauce, water, brown sugar, honey, garlic, ginger, and sesame oil in a pan; simmer, then thicken with cornstarch slurry. Quick-pickle cucumber slices with sesame oil, apple cider vinegar, soy sauce, and sesame seeds.
  4. Brush chicken with teriyaki sauce and bake 5 more minutes until cooked through. Slice chicken. Steam rice if not pre-cooked.
  5. Assemble bowls: divide rice, top with sliced chicken, roasted broccoli, and pickled cucumbers. Garnish with sesame seeds.

Notes

For a keto version, substitute cauliflower rice for white rice. Adjust sauce sweetness by reducing brown sugar. Pickled cucumbers add a fresh crunch and can be made ahead.

Nutrition

Find it online: https://www.receipster.com/teriyaki-chicken-steamed-rice-broccoli/

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