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High protein teriyaki chicken breast glazed with shiny brown teriyaki sauce and sprinkled with sesame seeds, served over fluffy white rice on a white plate. Steamed broccoli sits in the background, with close-up food photography highlighting the sauce and chicken texture.

High Protein Teriyaki Chicken with Rice

Nesting Lane
High Protein Teriyaki Chicken with Rice is a filling main dish with tender chicken, homemade teriyaki sauce, rice, and steamed veggies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4

Equipment

Cutting Board
Chef's Knife
Measuring Spoons
Measuring Cup
Small Saucepan
Whisk
Large Nonstick Skillet or Grill Pan
Medium Saucepan
Steamer Basket

Ingredients
 

For the chicken:

For the teriyaki sauce:

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 meals
 

Storing 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.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Nutrition

Calories: 469kcalCarbohydrates: 54gProtein: 42gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 800mgPotassium: 932mgFiber: 2gSugar: 15gVitamin A: 2882IUVitamin C: 44mgCalcium: 58mgIron: 2mg
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