Teriyaki Chicken with Broccoli and Rice
Savor the flavor of teriyaki chicken paired with fresh broccoli and fluffy rice in this balanced meal that's perfect for any night of the week.
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Ingredients
Yields 4 servings
- (1 lb) boneless, skinless chicken thighs
- (1/2 cups) teriyaki sauce
- (3 cups) broccoli florets
- (1 cup) jasmine rice
- (2 cups) water
- (2 tbsp) vegetable oil
- (2 cloves) garlic, minced
- (1 tbsp) fresh ginger, minced
- (1 tbsp) sesame seeds
- (2) green onions, sliced
Instructions
- 1
In a medium pot, bring (2 cups) water to a boil. Add (1 cup) jasmine rice, reduce heat to low, cover, and simmer for about 18 minutes until the rice is cooked and water is absorbed.
- 2
While the rice is cooking, cut the (1 lb) chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.
- 3
In a large skillet, heat (2 tbsp) vegetable oil over medium-high heat. Add the chicken and cook for about 5-7 minutes until browned and fully cooked, stirring occasionally.
- 4
Add (2 cloves) minced garlic and (1 tbsp) minced ginger to the skillet with the chicken. Stir and cook for an additional 1-2 minutes until fragrant.
- 5
Pour (1/2 cup) teriyaki sauce over the chicken, stirring to coat evenly. Let it simmer for 3-4 minutes until the sauce thickens slightly.
- 6
In the last few minutes of cooking, add (3 cups) broccoli florets to the skillet. Stir to combine with the chicken and cover to steam for about 3-4 minutes until the broccoli is tender but still vibrant green.
- 7
Remove the skillet from heat and sprinkle (1 tbsp) sesame seeds and (2) sliced green onions over the chicken and broccoli.
- 8
Serve the teriyaki chicken and broccoli over the cooked jasmine rice.
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