Chicken Teriyaki

with Roasted Broccoli & Sesame Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Our take on the Japanese favorite—whose name includes the word teri, a nod to its trademark soy-based glaze—features a zesty combo of vinegar, honey, and fresh orange juice that glazes juicy chicken. We’re serving it with comforting sides of roasted broccoli and jasmine rice, complete with a sprinkle of crunchy sesame seeds.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. 

Cook the rice:
2 Cook the rice:

While the broccoli roasts, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil.

Make the glaze:
3 Make the glaze:

While the rice cooks, halve the orange crosswise; squeeze the juice into a medium bowl. Add the soy sauce, soy glaze, vinegar, and honey (kneading the packet before opening). Whisk to combine.

Cook & glaze the chicken:
4 Cook & glaze the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 4 to 5 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

Serve your dish:
5 Serve your dish:

Serve the glazed chicken (including any glaze from the pan) with the cooked rice and roasted broccoli. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. 

2 Cook the rice:

While the broccoli roasts, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil.

Cook the rice:
Make the glaze:
3 Make the glaze:

While the rice cooks, halve the orange crosswise; squeeze the juice into a medium bowl. Add the soy sauce, soy glaze, vinegar, and honey (kneading the packet before opening). Whisk to combine.

4 Cook & glaze the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 4 to 5 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

Cook & glaze the chicken:
Serve your dish:
5 Serve your dish:

Serve the glazed chicken (including any glaze from the pan) with the cooked rice and roasted broccoli. Garnish with the sesame seeds. Enjoy!