Ah, teriyaki chicken and broccoli—a classic combo! Here’s a simple breakdown and some tips:
Ingredients (for ~2 servings):
- 2 chicken breasts (or thighs), cut into bite-sized pieces
- 2 cups broccoli florets
- 2–3 tbsp soy sauce
- 2 tbsp mirin (or honey/sugar if not available)
- 1–2 tbsp sake (optional)
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 1 tsp cornstarch + 2 tbsp water (optional, for thicker sauce)
- Sesame seeds (optional, for garnish)
Instructions:
- Prep the chicken: Pat dry, then lightly season with salt and pepper.
- Cook broccoli: Steam or blanch for 2–3 minutes until bright green and slightly tender. Set aside.
- Cook chicken: Heat sesame oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through (about 5–7 minutes).
- Make teriyaki sauce: In a small bowl, mix soy sauce, mirin, sake (if using), garlic, and ginger. Pour over chicken in the skillet.
- Thicken sauce (optional): Mix cornstarch and water, then add to the skillet. Stir until the sauce thickens.
- Combine: Add broccoli to the skillet, toss to coat with the sauce, and cook for another minute.
- Serve: Over steamed rice or noodles, sprinkle with sesame seeds if desired.
If you want, I can also give a super quick 15-minute version that uses one pan and is slightly lighter but just as tasty. Do you want me to do that?
