Teriyaki Chicken and Broccoli
Tender chicken and crisp broccoli are coated in a sweet and savory homemade teriyaki sauce, all made in one pan.
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.
Notes
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.