Description
Teriyaki Chicken with Broccoli is a delicious one-pan meal featuring tender chicken breast, crisp broccoli florets, and a homemade sweet and savory teriyaki sauce. This quick, takeout-inspired dinner is perfect served over steamed rice or noodles.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cups broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- For Garnish:
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, and sesame oil.
- In a separate bowl, combine the cornstarch and water to make a slurry. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for 6-8 minutes until browned and cooked through.
- Add the garlic and ginger, cooking for 30 seconds until fragrant.
- Add the broccoli florets and cook for 3-4 minutes until crisp-tender.
- Pour the teriyaki sauce into the skillet and bring to a gentle simmer.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
- Toss the chicken and broccoli until evenly coated in the sauce.
- Garnish with sliced green onions and sesame seeds.
- Serve immediately over steamed rice or noodles.
Notes
- Fresh broccoli provides the best texture, but frozen broccoli can also be used.
- Do not overcook the broccoli to keep it crisp and vibrant.
- Chicken thighs can be substituted for juicier results.
- Add carrots, snap peas, or bell peppers for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese-American