Chicken teriyaki with rice

Homemade chicken teriyaki, glazed with a sweet and salty sauce that keeps the sugar in check, served with rice and vegetables. High in protein and tasty, it is a complete meal for active people and far healthier than restaurant versions, which are often very sugary.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 373 kcal · 39 g protein · 36 g carbohydrate · 8 g fat

Ingredients

• 2 chicken breasts
• 150 g rice
• 200 g broccoli
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger

Method

1. Steam the rice and the broccoli.
2. Dice the chicken and brown it.
3. Add the sauce (soy sauce, honey, ginger and a little water) and let it caramelise.
4. Serve the chicken teriyaki over the rice with the broccoli and sprinkle with sesame seeds.

Nutritional benefits

The chicken provides plenty of lean protein (38 g) for muscle, the rice provides carbohydrate for energy and recovery, and the broccoli provides fibre and vitamin C. A homemade teriyaki sauce lets you control the sugar, much better than shop-bought versions. A complete, balanced meal.

Variations and substitutions

• With salmon or tofu.
• With brown rice for more fibre.
• More vegetables: carrot, edamame, pepper.
• Maple syrup instead of honey (vegan with tofu).

Storage and making ahead

Keeps for 3 days and can be reheated: perfect for meal prep with a portion of rice.

💡 Good to know

Let the sauce reduce well so that it coats and caramelises the chicken: that is what gives teriyaki its shine and flavour.

Read more

Discover more high-protein recipes · muscle-gain recipes · dairy-free recipes.

Foods in this recipe: chicken breasts · rice · broccoli · soy sauce · honey.

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