Perfect! Here’s a simple, flavorful teriyaki chicken and broccoli recipe that’s saucy, savory, and slightly sweet—perfect for a weeknight dinner.
Ingredients (Serves 3–4)
For the chicken and broccoli:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 cups broccoli florets
- 2 tablespoons vegetable oil (or any neutral oil)
For the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated or minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Optional garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Make the sauce
- In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, garlic, and ginger. Set aside.
- Cook the chicken
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until golden brown and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Cook the broccoli
- In the same skillet, add the remaining oil.
- Add broccoli and stir-fry for 3–4 minutes until bright green and slightly tender (but still crisp).
- Combine & sauce
- Return the chicken to the skillet. Pour in the teriyaki sauce.
- Cook 2–3 minutes, stirring, until the sauce thickens and coats the chicken and broccoli. If you want a thicker sauce, stir in the cornstarch slurry and cook 1–2 minutes more.
- Serve
- Garnish with sesame seeds and sliced green onions.
- Serve over steamed rice, quinoa, or noodles.
💡 Tips:
- For extra flavor, marinate the chicken in half the teriyaki sauce for 15–30 minutes before cooking.
- You can add bell peppers, carrots, or snap peas for more veggies.
- For a low-sugar version, use a sugar substitute or reduce honey.
If you want, I can also give a one-pan baked version where chicken and broccoli roast in the oven with the teriyaki sauce—super easy cleanup.
Do you want me to give that version too?
