You will want to add this teriyaki chicken thighs, broccoli and rice recipe to your next weeknight dinner menu. It is your healthier version of your favorite takeout while being gluten free, dairy free, low sodium and the chicken is Whole 30 approved. Be sure to read through for any substitutions and cooking tips!
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Teriyaki chicken will always be one of those flavors that is too good to pass up. The classic takeout version pairs the chicken with broccoli and rice and I think it is the perfect combination. Luckily for me, my family loves this teriyaki chicken thighs, broccoli and rice recipe just as much as me so it is an easy weeknight dinner that I know everyone will enjoy!
Cooking rice tip:
Cooking rice can be tricky – especially if you do not have a rice cooker or instant pot. I still use the stovetop pot with a lid and it always comes out flavorful and fluffy!
Cook your rice according to the package instructions except make two adjustments:
- Take off of the stove 3 minutes prior to done cooking. Keep the lid on and let the rice sit for those remaining 3-5 minutes before opening the lid and fluffing it with a fork. This will help the rice to slowing finish the cooking process and absorb the excess liquid without risking any burning
- Replace your water with vegetable broth and add sesame seeds in during the cooking process rather than after. Both of these are key to making flavorful rice! If you want a classic white rice option, you can stick to the water.
As for cooking methods, I have made this recipe in a cast iron skillet on the stovetop, baked in an oven and a mix of both. I find that the best crisp on the skin happens when you mix the cooking methods but you definitely could just do one or the other. If you are cooking on a stovetop only, crisp on both sides on high for 5-6 minutes each. Lower the heat to medium, cover the pan and cook for an additional 10 minutes or until internal temperature of chicken reaches 165 degrees Fahrenheit. As for the baking method, you can bake at 400 for 25-30 minutes or again until the chicken’s internal temperature reaches 165 degrees Fahrenheit. To test this, I recommend buying a meat thermometer!
Can I make this sauce for another meat, fish or vegan option?
Absolutely! You can make the teriyaki sauce separate and marinate any kind of chicken, meat, fish, tofu, tempeh, etc.
SO… what will you need to make this teriyaki chicken thighs, broccoli and rice?
- Chicken Thighs
- Coconut Aminos
- Sesame Seed Oil
- Garlic Powder
- Onion Powder
- Fresh Ginger
- Apple Cider Vinegar
- Sesame Seeds
- Rice or Cauliflower Rice
- Salt and pepper!
Can I make any substitutions or add more ingredients?
- Coconut Aminos: any soy sauce or tamari can be replaced but if you are sticking to gluten free or Whole 30, make sure you look at the ingredient list to double check.
- Sesame Seed Oil: I love sesame seed oil for its distinct flavor but I would also recommend avocado oil because it is a high heat oil, meaning it will not oxidize cooking at 400 degrees Fahrenheit. However, if you do not have it, you can use another oil, butter or ghee
- Apple Cider Vinegar: can easily be replaced with rice wine vinegar
- Garlic, Onion and Ginger: All of these ingredients can be either fresh or in powder form. For ginger, replace with 1/2 tsp ground ginger.
- Rice: to make this recipe Whole 30 or low carb, replace with cauliflower rice and cook according to package instructions. Additionally, you could replace with any kind of rice (I used jasmine rice for this recipe), quinoa, farro, or grain of choice.
- Coconut sugar or honey: if you want to add a touch of sweetness to this recipe, feel free to! I would add 1-2 tbsp in the teriyaki sauce mixture
Need another dinner idea? Check these out!
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Ready to make this easy dinner dish?!
Teriyaki Chicken Thighs, Broccoli and Rice
- Cast Iron Skillet
- Baking Sheet Pan
- Small Pot, Rice Cooker or Instant Pot
- 1 lb chicken thighs
- 1 tbsp sesame seed oil
- 1/2 cup coconut aminos sub: soy sauce or tamari
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 inch fresh ginger grated
- 1 tbsp apple cider vinegar sub: rice wine vinegar
- 1 tbsp cornstarch optional
- 1-2 tbsp sweetener of choice optional
- 1 tbsp sesame seeds
- 4 cups broccoli
- 2 cups jasmine rice cooked
- salt and pepper to taste
- Preheat the oven to 400 degrees Fahrenheit
- Make teriyaki sauce: Whisk together coconut aminos, garlic powder, ginger, onion powder, apple cider vinegar, cornstarch (optional), sweetener of choice and 1/2 tbsp sesame seeds together
- Add the teriyaki sauce and chicken thighs together to marinate for a minimum of 10 minutes
- While the chicken is marinating, cook your rice according to package instructions and cup up broccoli. Add the broccoli to a baking pan lined with parchment paper (if you do not have parchment paper, mix broccoli with neutral cooking oil so it does not stick to the pan)
- Roast the broccoli for 35 minutes, flipping halfway through.
- In a cast iron skillet or oven safe pan, heat sesame oil on medium high heat
- Add marinated chicken and remaining sauce to the cast iron skillet. Sear on each side for 3-5 minutes.
- When the broccoli reaches 15 minutes left, remove from oven, flip the broccoli and add back in. At the same time, add chicken thighs to the oven to cook for 15 minutes with the broccoli. You can either cook on seperate racks or add the chicken to the same sheet pan as the broccoli!
- Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, remove from the oven and sprinkle remaining sesame seeds on top.
- Serve chicken, broccoli and rice together!