This teriyaki chicken and broccoli is a classic weeknight dinner that comes together faster than ordering takeout. Tender pieces of chicken and fresh, crisp broccoli are tossed in a simple homemade teriyaki sauce that is both savory and sweet.
Everything cooks in a single pan in about 25 minutes. It’s a straightforward recipe that relies on pantry staples, making it easy to pull together any night of the week.
Why You’ll Love Teriyaki Chicken and Broccoli
- One-Pan Meal: The entire dish is prepared in one skillet or wok, which means you have fewer dishes to clean.
- Quick to Prepare: With minimal prep and a fast cooking time, you can have this meal on the table in under 30 minutes.
- Homemade Sauce: Making the sauce from scratch lets you control the ingredients and adjust the flavor to your liking.
Teriyaki Chicken and Broccoli Ingredients
- Chicken: Boneless, skinless chicken thighs are recommended for their flavor and tenderness, but chicken breasts work well too.
- Soy Sauce: Use low-sodium soy sauce to control the salt level. For a gluten-free option, substitute with tamari.
- Brown Sugar: Light or dark brown sugar adds a touch of molasses flavor. You can substitute with honey or maple syrup if you prefer.
- Rice Vinegar: This adds a mild, pleasant tang that balances the sauce. It is sometimes labeled as rice wine vinegar.
- Broccoli: Fresh broccoli florets give the best texture, but you can use frozen florets in a pinch. Add them directly from the freezer and cook for an extra minute or two.
Exact quantities are in the recipe card below.
How to Make Teriyaki Chicken and Broccoli
Step 1: Mix the Teriyaki Sauce
Start by preparing the sauce. In a bowl, combine the soy sauce, water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and cornstarch. Whisk everything together until the sugar and cornstarch are dissolved, then set it aside.
Step 2: Cook the Chicken
Heat oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and let them cook without stirring for a few minutes until they are browned on one side. Flip the chicken and continue cooking until it’s nearly done.
Step 3: Add Broccoli and Sauce
Add the broccoli florets to the skillet and stir-fry for a minute. Pour the prepared teriyaki sauce over the chicken and broccoli. Let it simmer for a few minutes, stirring as it thickens and coats everything in the pan.
Storage Tips for Teriyaki Chicken and Broccoli
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until warmed through. This dish does not freeze well, as the broccoli can become soft.
Expert Tips for Teriyaki Chicken and Broccoli
- For safety, always cook chicken to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for an accurate reading.
- For crisp-tender broccoli, follow the timing closely. If you prefer softer broccoli, you can add it with a splash of water and cover the pan for a minute to steam it before adding the sauce.
- To get a good sear on the chicken, make sure the pan is hot and don’t overcrowd it. Cook the chicken in two batches if necessary.
What to Serve with Teriyaki Chicken and Broccoli?
This dish is great served over steamed white or brown rice to soak up the extra sauce.
Teriyaki Chicken and Broccoli Recipe FAQs
Can I use other vegetables?
Yes, this recipe is very flexible. Sliced bell peppers, onions, snap peas, or carrots are all great additions. Add heartier vegetables like carrots along with the chicken so they have enough time to cook.
How can I make this dish gluten-free?
To make it gluten-free, simply replace the low-sodium soy sauce with an equal amount of tamari or a certified gluten-free soy sauce.
My sauce didn’t thicken. What went wrong?
If your sauce is too thin, let it simmer for a few more minutes, as it will continue to thicken as it reduces. If it’s still not thick enough, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry, then stir it into the sauce and cook for another minute until it thickens.
Teriyaki Chicken and Broccoli
Ingredients
- 1/2 cup low-sodium soy sauce 120 ml
- 1/2 cup water 120 ml
- 3 tablespoons packed brown sugar 40 g
- 2 tablespoons rice vinegar 30 ml
- 1 teaspoon minced fresh ginger
- 2 cloves garlic minced
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon vegetable or canola oil
- 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces, 450 g
- 1 large head of broccoli cut into bite-sized florets, about 4 cups
- Toasted sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- In a medium bowl or liquid measuring cup, whisk together the soy sauce, water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and cornstarch. Set aside.
- Pat the chicken pieces dry with a paper towel. This helps them brown nicely.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Cook for 3-4 minutes without moving, until well-browned on the bottom.
- Flip the chicken and cook for another 2-3 minutes. Add the broccoli florets to the skillet.
- Stir-fry for 1-2 minutes, until the broccoli turns bright green.
- Give the teriyaki sauce a quick stir to recombine the cornstarch, then pour it into the skillet. Bring the sauce to a simmer.
- Cook for 3-5 minutes, stirring often, until the sauce has thickened and coats the chicken and broccoli. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Remove from the heat. Serve immediately, garnished with toasted sesame seeds and sliced green onions.
