Teriyaki Chicken with Broccoli and Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $14.00
- Nutrition
- 520 cal · 45g protein
- quick
- budget
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Teriyaki Chicken with Broccoli and Rice is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb Chicken Breast
- 5 cups Broccoli Florets
- 1½ cups White Rice
- 3/4 cup Teriyaki Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Ginger
- 3 cloves Garlic
- 2 tbsp Vegetable Oil
Steps
- Start cooking white rice according to package directions
- Cut chicken breast into bite-sized cubes
- Heat vegetable oil in a large skillet over medium-high heat
- Cook chicken for 6-8 minutes, stirring occasionally, until it reaches 165°F inside
- Add minced garlic and ginger, cook for 1 minute until fragrant
- Add broccoli florets and stir-fry for 4-5 minutes
- Pour teriyaki sauce and soy sauce over chicken and broccoli, toss to coat
- Cook for 2-3 minutes until sauce thickens slightly
- Serve over cooked white rice
- Picky eaters can have the plain rice and plain cooked chicken with the sauce on the side.
- Make ahead: cut the chicken, mince the garlic and ginger, and cut the broccoli up to 1 day ahead and keep them covered in the fridge. Store leftovers in the fridge up to 3 days.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 45 g
- Carbohydrates
- 52 g
- Fiber
- 3 g
- Sugar
- 9 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Sodium
- 1,160 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop