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A quick and healthy Teriyaki Chicken recipe that brings bold flavors to your table. This easy dish combines tender chicken, fresh broccoli, and a rich, homemade teriyaki sauce, perfect for family dinners or meal prep. Customize with your favorite vegetables, and enjoy a protein-packed meal with minimal effort.

Ingredients

Chicken and Broccoli

1 1/4 lbs. boneless, skinless chicken breasts
Salt and pepper, to taste
1-2 tablespoons peanut oil (or substitute with olive oil)
3 cups broccoli florets, washed and patted dry

Teriyaki Sauce

3/4 cup chicken broth
2 tablespoons cornstarch
1/4 cup soy sauce
3 tablespoons mirin (see notes)
1 tablespoon rice vinegar
2 tablespoons honey
1 1/2 tablespoons brown sugar
1 teaspoon hot sauce
1/2 teaspoon ground ginger
1/4 teaspoon toasted sesame oil
3 cloves garlic, minced

Garnishes

Sliced green onions
Toasted sesame seeds
Red pepper flakes

For Serving (Optional)

3 cups cooked rice (see notes for cooking method)

Instructions

Prepare the Sauce

In a small bowl, whisk the chicken broth and cornstarch until smooth. Ensure the broth is cold or at room temperature to prevent lumps.
Add the soy sauce, mirin, rice vinegar, honey, brown sugar, hot sauce, ground ginger, sesame oil, and minced garlic. Mix well and set aside in a cool place.

Cook the Chicken and Broccoli

Cut the chicken into bite-sized cubes and pat them dry with a paper towel. Season with salt and pepper.
Heat peanut oil in a large skillet over medium-high heat until shimmering.
Add the chicken and broccoli to the skillet. Cook for 3-4 minutes without stirring to allow one side to brown. Rotate and cook for an additional 2-3 minutes until golden and fully cooked. Remove from the skillet and set aside.

Cook the Sauce

Pour the prepared sauce into the same skillet and bring it to a boil. As it heats, use a silicone spatula to scrape up the browned bits from the bottom of the skillet for added flavor.
The sauce will thicken quickly once boiling. Stir continuously and reduce the heat to a simmer once the desired consistency is reached.

Combine and Serve

Return the cooked chicken and broccoli to the skillet, tossing to coat them evenly in the sauce. Heat through for 1-2 minutes.
Remove from heat and garnish with green onions, toasted sesame seeds, and red pepper flakes. Serve hot over cooked rice, cauliflower rice, or in lettuce wraps.

Why You’ll Love This Recipe

Healthy and Balanced: Packed with lean protein and fresh broccoli, this dish is nutritious and satisfying.
Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
Homemade Sauce: A flavorful, customizable teriyaki sauce made with pantry staples.

Tips

Avoid Overcrowding: Cook chicken in batches if necessary to achieve a golden sear.
Thickening the Sauce: If the sauce thickens too much, add a splash of water or chicken broth to adjust consistency.
Cold Broth for Cornstarch: Always mix cornstarch with cold or room-temperature broth to prevent clumping.

Variations and Substitutions

Vegetables: Add carrots, snap peas, or bell peppers for extra color and nutrients.
Protein Swap: Use shrimp, tofu, or beef instead of chicken.
Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
Low-Sugar: Replace brown sugar with a natural sweetener like stevia or omit it altogether.

FAQs

Can I make this dish ahead of time?
Yes! Prepare the chicken, broccoli, and sauce separately. Combine and reheat before serving.

What can I use instead of mirin?
Substitute mirin with a mixture of white wine and sugar (1 tablespoon of wine + 1/2 teaspoon sugar).

Can I use frozen broccoli?
Yes, but thaw and pat dry before cooking to avoid excess moisture.

Serving and Suggestions

Pair With: Serve with steamed rice, quinoa, or cauliflower rice for a low-carb option.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm.
Meal Prep: Divide into meal prep containers with rice for a ready-to-go lunch.