Let’s be real—some nights, you want dinner to feel like a warm hug in a bowl, without wrecking your calorie goals. That’s exactly where this Chicken Teriyaki with Broccoli and Rice steps in. It’s bold, comforting, and—dare I say—addictive. You’ll get that sweet-savory teriyaki glaze clinging to juicy chicken and tender-crisp broccoli. Oh, and it all comes together with simple ingredients you probably already have in the fridge. I’ve always been a sucker for takeout-style teriyaki, but making it at home? Game changer. No mystery sauces, no guilt trips. Just clean flavors, wholesome balance, and that sticky-satisfying glaze that makes it hard to put down your fork. And the best part? It tastes like you put in way more effort than you actually did. So if you’re looking for something that’s packed with flavor and totally weeknight-friendly, this dish delivers. It’s one of those low calorie chicken recipes you’ll keep on repeat—kind of like your favorite song. Perfect for fans of baked chicken breast recipes, boneless skinless chicken breast recipes, or anyone searching for air fryer recipes healthy enough for a Tuesday but tasty enough for Saturday.

1) Key Takeaways
2) Easy Chicken Teriyaki with Broccoli and Rice Recipe
3) Ingredients for Chicken Teriyaki with Broccoli and Rice
4) How to Make Chicken Teriyaki with Broccoli and Rice
5) Tips for Making Chicken Teriyaki with Broccoli and Rice
6) Making Chicken Teriyaki with Broccoli and Rice Ahead of Time
7) Storing Leftover Chicken Teriyaki with Broccoli and Rice
8) Try these Main Course Recipes next!
9) Chicken Teriyaki with Broccoli and Rice
10) Nutrition

1) Key Takeaways

How to cook juicy chicken for low calorie chicken recipes
How to thicken teriyaki sauce with pantry staples
How to keep broccoli crisp-tender, not mushy
How to make your own takeout-style dinner faster than delivery

2) Easy Chicken Teriyaki with Broccoli and Rice Recipe

On weeknights, I crave meals that won’t make me feel like I ran a marathon in the kitchen. That’s where this recipe shines. It’s quick, it’s clean, and it tastes better than takeout. With a few simple ingredients and a single skillet, this chicken teriyaki with broccoli and rice becomes the weeknight dinner MVP.

Low calorie chicken recipes aren’t always exciting. I know—I’ve had some pretty sad ones. But this one? The chicken stays juicy, the broccoli stays green and tender, and the sauce clings like it’s holding on for dear life. Plus, it’s easy to prep and even easier to eat.

Whether you’re meal prepping or just need a solid dinner that doesn’t come from a box, this is it. Bonus: It’s naturally gluten-free if you use tamari instead of soy sauce. You get all the flavor, none of the guilt, and a dinner you’ll actually want to eat again tomorrow.

3) Ingredients for Chicken Teriyaki with Broccoli and Rice

Boneless Skinless Chicken Breasts: These are lean, high in protein, and perfect for recipes like this. They soak up the sauce and cook fast without drying out. Look for even thickness so they cook evenly.

Soy Sauce: Low sodium is the way to go. It keeps the salt in check but still delivers that rich umami base for your teriyaki sauce. If you’re gluten-free, grab tamari or coconut aminos.

Honey or Maple Syrup: This is where the balance comes in. A touch of sweetness rounds out the saltiness. I personally lean toward honey, but maple syrup adds a slightly deeper flavor.

Rice Vinegar: A little tang goes a long way. It gives the sauce brightness and keeps it from being too heavy. If you’re out, apple cider vinegar can do the trick.

Sesame Oil: Nutty and fragrant, this brings that toasty flavor that makes teriyaki pop. Don’t skip it if you can help it—it’s tiny but mighty.

Garlic and Ginger: Fresh is best. They give the sauce bite and depth. If you’re in a rush, paste works too, but fresh will always win.

Cornstarch Slurry: Just a little cornstarch mixed with water thickens the sauce beautifully. You’ll know it’s ready when it gets glossy and sticks to the chicken.

Neutral Oil: I usually grab canola or avocado oil. Something that won’t overpower the other flavors.

Broccoli: Keep it fresh and vibrant. You want the florets to hold their shape and stay bright green. Steamed, sautéed, or even air-fried—it all works.

Cooked Rice: White, brown, jasmine, or even cauliflower rice if you’re watching carbs. Just make sure it’s hot and fluffy when it hits the plate.

Sesame Seeds and Green Onions: Totally optional, but they add color and a little crunch. Makes it look fancy, even if you cooked in sweats.

4) How to Make Chicken Teriyaki with Broccoli and Rice

Step 1: Mix the soy sauce, honey, vinegar, sesame oil, garlic, and ginger in a small bowl. Stir it well so everything blends nicely. This is your flavor base.

Step 2: Heat your pan over medium-high heat and add the oil. Toss in the chicken and let it brown. Stir now and then, but let it get a bit golden.

Step 3: Pour in the sauce. Turn the heat down to medium and simmer for a minute or two. Now add your cornstarch slurry and stir gently while the sauce thickens.

Step 4: Steam or sauté the broccoli until it’s bright green and fork-tender. Not mushy. You want that snap when you bite into it.

Step 5: Spoon your cooked rice into bowls. Pile on the saucy chicken and nestle in the broccoli on the side. Top with sesame seeds and green onions if you’re feeling fancy.

Step 6: Eat while hot and pat yourself on the back. You made a low calorie chicken dinner in less time than it takes to scroll delivery apps.

5) Tips for Making Chicken Teriyaki with Broccoli and Rice

If your chicken tends to dry out, cut it into even chunks. Uneven sizes cook at different speeds. Don’t be shy with that hot pan—good browning adds flavor. For the sauce, let it bubble a little before adding the slurry so you don’t end up with soup.

Broccoli can go from perfect to mush fast. Keep a close eye when you steam or sauté it. Bright green means it’s done. If it starts to turn olive-colored, you’ve gone too far.

For those watching calories or cooking calorie controlled meals, use a nonstick pan and skip extra oil. The sauce has enough flavor to carry the dish. If you’re doubling the recipe, cook in batches to avoid overcrowding the pan.

6) Making Chicken Teriyaki with Broccoli and Rice Ahead of Time

This meal works great for meal prep. Make the full batch, then divide it into containers with rice and broccoli. Keep the garnishes on the side if you like a little crunch when you reheat.

The sauce holds up well in the fridge. It thickens a bit more after cooling but that’s not a bad thing. If it feels too thick, a splash of water during reheating smooths things out.

Low calorie chicken recipes that reheat well are hard to come by, but this one nails it. I make a double batch on Sundays and live off it till Wednesday. Sometimes I even throw the leftovers into a wrap for lunch.

7) Storing Leftover Chicken Teriyaki with Broccoli and Rice

Leftovers should be kept in a sealed container in the fridge. They’ll stay good for about three days. To reheat, use a microwave or warm it gently in a pan with a splash of water to loosen the sauce.

If you’re freezing, skip the broccoli and add it fresh when reheating. Frozen broccoli turns mushy fast and loses its snap. Chicken and rice freeze just fine together.

This recipe fits right into your list of boneless skinless chicken breast recipes that actually keep well. You’ll thank yourself midweek when dinner’s already made and just waiting to be zapped.

8) Try these Main Course Recipes next!

9) Chicken Teriyaki with Broccoli and Rice