Got it 😄 Here’s a simple, reliable teriyaki chicken and broccoli recipe—quick, saucy, and better than takeout.
Teriyaki Chicken and Broccoli
Ingredients (Serves 3–4)
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 3 cups broccoli florets
- 2 tablespoons oil
Teriyaki sauce:
- 1/3 cup soy sauce
- 1/4 cup brown sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger (or 1/2 tsp ground)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch + 2 tablespoons water
Instructions
- Cook chicken
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook 5–7 minutes until browned and cooked through. Remove and set aside.
- Cook broccoli
- In the same pan, add broccoli with a splash of water.
- Cover and steam 2–3 minutes until bright green and tender-crisp.
- Make the sauce
- In a bowl, whisk soy sauce, sugar/honey, garlic, ginger, vinegar, and cornstarch mixture.
- Combine
- Return chicken to the skillet.
- Pour sauce over chicken and broccoli.
- Cook 2–3 minutes, stirring, until sauce thickens and coats everything.
- Serve
- Serve over rice, noodles, or cauliflower rice. Optional garnish: sesame seeds or green onions.
🔥 Tips
- Use thighs for juicier chicken.
- Don’t overcook broccoli—it should stay bright green.
- Want it spicy? Add red pepper flakes or sriracha.
This one’s perfect for meal prep and reheats great.
Want a slow cooker, sheet-pan, or air fryer version next?
