High Protein Teriyaki Chicken with Rice is all about easy, filling dinners that check every box.
Picture tender chicken, homemade teriyaki sauce, fluffy rice, and fresh broccoli all on one plate. It’s a meal that feels like takeout, but you actually know what’s in it.
When you want a meal that comes together with simple steps, this one’s ready to jump in. It works for prepping lunches or feeding everyone on a weeknight.
Grab a large nonstick skillet and a steamer basket, and you’re set. That’s pretty much all you need to make this recipe even easier.
Why You’ll Love This High Protein Teriyaki Chicken with Rice
Packed with Protein
This recipe uses lean chicken breast to give you a high-protein meal that will keep you full and satisfied.
Balanced Meal
You get a good mix of chicken, rice, and veggies all in one dish.
Homemade Teriyaki Sauce
The sauce is easy to make from scratch, using simple pantry ingredients for a fresh, sweet-savory flavor.
Great for Meal Prep
Make a batch ahead and pack leftovers for easy lunches throughout the week.
Family Friendly
Mild flavors and simple ingredients make this a meal everyone can enjoy.
Ingredient Substitutions
Chicken
Boneless, skinless chicken thighs can be used instead of chicken breasts.
Soy Sauce
Tamari or coconut aminos can be used for a gluten-free option.
White Rice
Swap for brown rice, quinoa, or cauliflower rice if preferred.
Vegetables
Use green beans, snap peas, or bell pepper instead of broccoli and carrots.
Tips and Tricks
Chicken Cooking
Slice chicken before adding to the plate for a nice presentation and easier serving.
Sauce Thickening
If the sauce is too thin, let it cook a little longer while whisking.
Meal Prep
Divide into containers with rice and veggies for simple grab-and-go meals.
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High Protein Teriyaki Chicken with Rice
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Equipment
Ingredients
For the chicken:
- 1½ pounds boneless skinless chicken breasts
- salt to taste
- ground black pepper to taste
- 1 tablespoon olive oil
For the teriyaki sauce:
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh ginger finely grated
- 1 teaspoon toasted sesame seeds plus extra for garnish
For the rice and vegetables:
- 3 cups cooked white rice
- 2 cups small broccoli florets
- 1 medium carrots sliced into thin coins
Instructions
- Cook white rice according to package directions to yield 3 cups. Keep warm.
- Pat chicken breasts dry using paper towels. Season both sides with salt and black pepper.
- Heat olive oil in a large nonstick skillet or grill pan over medium-high heat. Place chicken breasts in the pan and cook 5 to 6 minutes per side, until browned and cooked through to 165°F. Transfer chicken to a cutting board and let rest.
- While chicken cooks, steam broccoli florets and carrot slices in a steamer basket over simmering water for 4 to 5 minutes until crisp-tender. Remove from heat and keep warm.
- In a small saucepan, add soy sauce, ¼ cup water, honey, and rice vinegar. Whisk to combine.
- In a small bowl, mix cornstarch and 1 tablespoon cold water until smooth. Set aside.
- Place the saucepan over medium heat. Add grated ginger. Stir for about 1 minute until fragrant.
- Slowly whisk in the cornstarch mixture. Continue cooking, whisking often, for 2 to 3 minutes until the sauce thickens and looks glossy. Stir in sesame seeds. Remove from heat.
- Slice each chicken breast into thin strips.
- Divide cooked rice among 4 plates. Lay sliced chicken on top. Spoon warm teriyaki sauce over each chicken breast.
- Add steamed broccoli and carrots to each plate. Sprinkle with extra sesame seeds.
Notes
Tips and Tricks
Chicken Cooking – Slice chicken before adding to the plate for a nice presentation and easier serving. Sauce Thickening – If the sauce is too thin, let it cook a little longer while whisking. Meal Prep – Divide into containers with rice and veggies for simple grab-and-go mealsStoring and Reheating
Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through. StoringStore leftovers in an airtight container in the refrigerator for up to 3 days. .
Nutrition
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