Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups cooked microwave-ready rice (about 1 (8.8 oz / 250 g) pouch, or leftover cooked rice)
- 8 oz (225 g) boneless, skinless chicken breast or 14 oz (400 g) extra-firm tofu, drained
- 2 cups (180 g) broccoli florets
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp (30 ml) honey or packed light brown sugar
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, minced (about 1 tsp)
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1 tsp toasted sesame oil (optional but highly recommended)
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
Do This
- 1) Steam broccoli in a covered microwave-safe bowl with 2 tbsp water: 3–4 minutes on HIGH.
- 2) Cook chicken pieces covered: 4 minutes on HIGH, stir, then 2–3 minutes more until 165°F (or microwave tofu cubes 2 minutes to heat).
- 3) Whisk soy sauce, honey/brown sugar, ginger, garlic, and cornstarch slurry in a microwave-safe bowl.
- 4) Microwave sauce 45 seconds; whisk. Microwave 30–60 seconds more until glossy and slightly thick.
- 5) Stir cooked chicken/tofu into the sauce; microwave 30 seconds to coat and heat through. Stir in sesame oil if using.
- 6) Heat rice per package directions (typically 90 seconds on HIGH) or microwave leftover rice 60–90 seconds with 1 tbsp water.
- 7) Build bowls: rice + broccoli + teriyaki chicken/tofu. Finish with sesame seeds and scallions.
Why You’ll Love This Recipe
- All the glossy, sweet-savory mall-food-court teriyaki flavor with simple microwave techniques.
- Flexible: make it with chicken or tofu, and use fresh or leftover rice.
- Fast cleanup: a couple of microwave-safe bowls and a whisk is basically it.
- Reliable sauce: cornstarch thickens it quickly into that classic shiny glaze.
Grocery List
- Produce: broccoli florets, scallions, fresh ginger, garlic
- Dairy: none
- Protein: boneless skinless chicken breast or extra-firm tofu
- Pantry: microwave rice pouch (or cooked rice), low-sodium soy sauce, honey or light brown sugar, cornstarch, toasted sesame oil (optional), sesame seeds
Full Ingredients
For the Rice
- 2 cups cooked rice, warmed (about 1 (8.8 oz / 250 g) microwave rice pouch, or 2 cups leftover cooked rice)
- 1 tbsp water (only if reheating leftover rice)
For the Broccoli
- 2 cups (180 g) broccoli florets
- 2 tbsp water
- 1 small pinch salt (optional)
For the Chicken (or Tofu)
- Chicken option: 8 oz (225 g) boneless, skinless chicken breast, cut into 3/4-inch (2 cm) bite-size pieces
- Tofu option: 14 oz (400 g) extra-firm tofu, drained and cut into 3/4-inch (2 cm) cubes
- 1 tsp neutral oil (optional, helps chicken stay juicy)
- 2 tbsp water (for microwaving chicken)
Glossy Microwave Teriyaki Sauce
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp (30 ml) honey or packed light brown sugar
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, minced (about 1 tsp)
- 1 tsp cornstarch
- 1 tbsp water (to make a slurry with the cornstarch)
- 1 tsp toasted sesame oil (optional, stir in at the end for aroma)
For Serving
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
Step-by-Step Instructions
Step 1: Gather your microwave tools and prep the ingredients
You’ll need 2 microwave-safe bowls (one medium for broccoli, one medium for chicken/tofu), plus a small microwave-safe bowl or measuring cup for the sauce.
Have a microwave-safe lid or plate ready to cover the bowls (covering traps steam and cooks more evenly).
Cut chicken into 3/4-inch (2 cm) pieces, or cube tofu. Measure out sauce ingredients so you can move quickly once things start heating.
Step 2: Steam the broccoli in the microwave
Add broccoli florets to a microwave-safe bowl with 2 tbsp water and a pinch of salt if you like. Cover tightly with a microwave-safe lid or plate.
Microwave on HIGH for 3 minutes.
Carefully uncover (watch for steam) and test a floret. If you want it more tender, microwave 1 minute more. Drain any excess water and cover to keep warm.
Step 3: Cook the chicken (or warm the tofu)
For chicken: Place the chicken pieces in a microwave-safe bowl. Add 2 tbsp water and 1 tsp neutral oil (optional). Cover and microwave on HIGH for 4 minutes. Stir thoroughly (move outer pieces to the center), re-cover, then microwave 2 to 3 minutes more, or until the thickest pieces reach an internal temperature of 165°F (74°C).
Let the chicken sit, covered, for 1 minute to finish cooking gently.
For tofu: Place tofu cubes in a microwave-safe bowl. Cover and microwave on HIGH for 2 minutes to heat through and dry the surface slightly. (If the tofu releases water, carefully drain it off.)
Step 4: Whisk the teriyaki sauce until smooth
In a small microwave-safe bowl or measuring cup, whisk together:
3 tbsp soy sauce, 2 tbsp honey or brown sugar, 1 tsp grated ginger, and 1 tsp minced garlic.
In a separate small cup, stir 1 tsp cornstarch with 1 tbsp water until perfectly smooth, then whisk that slurry into the sauce. This prevents lumps and gives you a glossy finish.
Step 5: Microwave the sauce until thick and glossy
Microwave the sauce on HIGH for 45 seconds, then whisk well. Microwave again for 30 seconds, whisk, and check thickness.
If you want it thicker and shinier, microwave an additional 15 to 30 seconds.
The sauce is ready when it lightly coats a spoon and looks glossy. (It will also thicken slightly as it cools for a minute.)
Step 6: Coat the chicken or tofu in the teriyaki glaze
Add the cooked chicken (or warmed tofu) to the sauce and stir until every piece is coated.
Microwave on HIGH for 30 seconds to reheat everything together and help the sauce cling.
Stir in 1 tsp toasted sesame oil (optional) for that signature takeout aroma.
Step 7: Heat the rice and build your bowls
Heat rice according to what you’re using:
- Microwave rice pouch: microwave per package directions (commonly 90 seconds on HIGH).
- Leftover cooked rice: place 2 cups rice in a bowl with 1 tbsp water, cover, and microwave on HIGH for 60 to 90 seconds, stirring once halfway.
Divide rice between two bowls. Top with steamed broccoli and teriyaki chicken/tofu.
Finish with sesame seeds and lots of sliced scallions. Serve immediately while hot and glossy.
Pro Tips
- Prevent rubbery chicken: Cut pieces evenly, keep them covered, and stop cooking as soon as they reach 165°F (74°C). A 1-minute covered rest helps a lot.
- Control sauce thickness: If it gets too thick, whisk in 1 to 2 tsp water. If it’s too thin, microwave in 15-second bursts, whisking each time.
- Use low-sodium soy sauce: Teriyaki reduces quickly and can taste overly salty with regular soy sauce.
- Keep broccoli bright green: Don’t overcook. Start with 3 minutes, then add time only if needed.
- Make it feel like food-court teriyaki: Don’t skimp on scallions and sesame seeds; they add that familiar finish and aroma.
Variations
- Spicy teriyaki: Add 1 to 2 tsp sriracha or 1/4 tsp red pepper flakes to the sauce before microwaving.
- Pineapple teriyaki: Stir 1/2 cup (80 g) pineapple chunks into the finished chicken/tofu and microwave 30 seconds to warm.
- Extra-veg bowl: Add 1 cup (100 g) sliced bell pepper or 1 cup (85 g) snap peas to the broccoli steaming bowl; microwave time stays about the same (check tenderness).
Storage & Make-Ahead
Store rice, broccoli, and teriyaki chicken/tofu in separate airtight containers in the refrigerator for up to 4 days.
Reheat each component covered in the microwave until steaming hot: rice typically 60 to 90 seconds, broccoli 30 to 60 seconds, and chicken/tofu 60 to 90 seconds (times depend on portion size and microwave wattage).
For best texture, make the sauce fresh, but you can refrigerate cooked sauce for up to 5 days. Reheat in 15-second bursts, whisking, and loosen with a teaspoon of water if needed.
Nutrition (per serving)
Approximate, using chicken and honey: 520 calories; 34 g protein; 70 g carbohydrates; 12 g fat; 4 g fiber; 980 mg sodium.
Approximate, using tofu and honey: 540 calories; 22 g protein; 72 g carbohydrates; 18 g fat; 5 g fiber; 980 mg sodium.
